*  Exported from  MasterCook  *
 
                    HUNGARIAN GOULASH SOUP (GULYASLEVES)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Hungarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SOUP BODY-----
    2       md           Onions, minced
    2       tb           Fat
    2       lb           Beef shank or chuck, cubed
    2       ts           Salt
    1       tb           Paprika
    2                    Tomatoes, sliced
    2       ts           Flour
    1                    Parsnip, diced
    1                    Carrot diced
    1                    Green pepper, chopped
    2                    Potatoes, cubed
                         Salt
                         Chopped parsley
                         -----PINCHED NOODLES-----
    1                    Egg
                         Flour
                         Salt
                         Parsley, minced (optional)
 
   Soup Body
   
   Saute the onion in fat until golden.  Add the beef and
   stir until well browned.  Add salt, paprika, and
   tomatoes, and let simmer (adding a little water to
   prevent over-browning) for 30 minutes.  Sprinkle the
   flour over the meat, stir, and pour enough water to
   cover the meat well. Add carrot, parsnip, green
   pepper, and bring to a boil.  Turn to low heat and
   simmer for 10 minutes.  Add potatoes and more water
   (to soup consistency). Salt to taste.  Simmer until
   potatoes and meat are well cooked.
   
   Pinched Noodles
   
   Combine ingredients with enough flour to make a
   medioum dough.  Drop tiny noodles from a spoon into
   simmering soup.  When the noodles float to the
   surface, they are done.  A good alternative to the
   spoon is to put the dough on a cutting board, use a
   flat edged knife to cut off a portion of the dough,
   roll the portion along the length of the board
   (producing a length like a piece of licorice) and then
   cut of 0.75 inch pieces to drop in the soup.  Note
   that this can be done right over the pot.
   
   Add “pinched noodles” and boil a few minutes longer
   with the chopped parsley.  Do not add to many noodles
   as they are there only to add a different flavour and
   consistency (versus the intent to bulk up the soup).
   Serve in a deep bowl.
  
 
 
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