Tuesday, August 16, 2011

Golash Soup Recipe

This wholesome, hearty gulyas is a peasant favorite. Try it once and our promise is that you will make it often.

3 T. lard or vegetable oil
1 medium onion, finely chopped
1/2 lb. soup beef, cut in 1-inch cubes
Salt to taste
1 t. paprika
Pinch of caraway seeds, crushed with back of spoon
2 cans (10.5 oz.) beef broth
1-1/2 cans water
1 clove garlic, peeled and stuck on a toothpick
1/2 medium green pepper, cut in 1/2-inch strips
2 small tomatoes, preferably canned
2 medium potatoes
1/2 cup thin noodles (optional)

V.S.P. Heat the lard in a large, heavy-bottomed pot. Sauté the onion until translucent, then add the meat and brown it lightly on all sides. Sprinkle with salt to taste, the paprika, and caraway, and add 2 cups of the blended beef broth and water. Add the garlic, green peppers and tomatoes, and bring to a simmer. Cover and simmer one hour, adding more of the beef broth as necessary to keep the meat covered. Peel and dice the potatoes in 1/2-inch pieces, and add to the soup along with 1 teaspoon salt and enough beef broth to cover. Simmer until the potatoes are done, about 25 minutes, remove the soup from the heat and let it stand. Discard the garlic, skim off most of the grease and adjust the seasonings. If you choose to add the noodles, bring the soup back to a boil, add noodles and simmer 10 minutes or until noodles are done. Serve hot.

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