Gulyásleves (Goulash Soup)

Ingredients

• •1 1/2 ounces lard
• •2 medium-sized onions
• •1 tablespoon paprika
• •2 pounds beef (thick flank and fillet ends)
• •1/2 raw grated potato
• •1 tablespoon tomato purée
• •4 1/2 pints bone and vegetable stock
• •1/2 teaspoon caraway seeds
• •1 pound potatoes
• •1 green pepper.
• •For csipetke:
• •6 ounces flour
• •1 egg
• •pinch of salt

Directions

1. 1Fry finely chopped onions in lard to a golden color, add paprika, and then the beef cut into walnut-sized cubes, caraway seeds and the grated raw potato. Cover and simmer for about 10 minutes, stirring occasionally.
2. 2Add tomato purée, half cupful of stock: simmer till meat is nearly done. Then add the remainder of stock and bring it to a boil.
3. 3Add potatoes cut in small cubes. If available, add some sliced green pepper to the goulash.
4. 4Genuine Hungarian Goulash Soup is garnished with csipetke. Make them as follows: sift flour into a bowl, add egg and salt. Knead ingredients into a stiff dough. Flatten between your palms and pinch into small, bean-sized pieces, add to the gulyás and boil slowly for 10 minutes before serving.