Gulyas Leves (Hungarian Goulash)

Ready in 1h

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4 c Beef stock
1 Clove garlic; peeled and
1/2 lb Soup meat; cut in 1" cubes
1 pn Caraway seeds; crushed
1 ts Paprika
1/2 lb Potatoes; about 2 medium
Pinched noodles; optional
Salt to taste
3 tb Cooking oil
1 md Onion; finely chopped
1/2 md Green pepper; cut in 1/2"
2 sm Tomatoes; fresh or canned

Original recipe makes 1



Heat oil in large, heavy bottomed pan. Saute onion until its translucent. Add meat and brown lightly. Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix thoroughly. Add garlic, green pepper and tomatoes and bring to simmer. Cover and simmer 1 hour, adding more stock as necessary to keep meat mixture covered. Peel and dice potatoes and add to soup along with salt and enough stock to cover. Simmer until potatoes are done. Remove soup from heat and let it stand. Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to a simmer and serve. Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by on Jul 6, 1997

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