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Gulyas (Hungary)

"Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.

Recipe Ingredients

1 pound lean boneless stewing beef

2 tablespoons olive oil

2 medium onions, peeled and chopped

2 cloves garlic, peeled and chopped

2 teaspoons Hungarian sweet paprika

Dash of cayenne pepper

3 cups beef stock or broth

2 cups water

1/2 teaspoon caraway seed

1/2 teaspoon crumbled dry marjoram

Salt and pepper

1 (16 ounce) can tomatoes, broken up

3 medium potatoes, peeled and diced

2 medium carrots, peeled and sliced

2 red (or green) bell peppers, cut into chunks

2 tablespoons flour

2 tablespoons water

Csipetke, if desired

Sour cream


Wipe beef with damp cloth; cut into 1-inch cubes. Place oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon; set aside.

Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes.

Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover; cook 30 minutes.

Combine flour and the 2 tablespoons water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.

Serves 4 to 6


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