Gulyásleves (Hungarian Goulash)
1 kg of beef, leg, or leveshús
Evõkanál/100 6 g fat (the original recipe, but also use other fõzõzsiradékot)
2-3 g of purified közepes/300 onion, finely chopped
700 g rózsaburgonya, cleaned and
1 to 1.5 cm, cut into cubes
2 cloves garlic, crushed
1 teaspoon caraway seeds
2 tablespoons paprika strong (mixed with sweet red pepper to taste
10 cups / 2.5 liter beef broth
2 medium green pepper, taste sweet, or hot
2 medium tomatoes, chopped
1 bunch celery, linking
Garnish of chopped metélõpetrezselyem
Clean the meat, then cut around. 1×1-inch cubes, set aside.
Finely chop the onion, then fry in the heated, fried golden brown, then add the crushed garlic and a little cumin (to taste better when ground form, up to 1 teaspoon).
Remove from the warmth, let it cool a bit, then sprinkle with a good dose of red pepper (to taste, up to 2 tablespoons. Mixed with strong, if you like). Is mixed thoroughly together.
Stir in the pieces of meat, salt, and then put it back on the stove, and fry, stirring occasionally, while you. Do not let overheat, and sometimes add a little liquid, the soup is used for this purpose, you should never dry out. If well done the meat, cover and simmer.
Peel the rózsaburgonyát, wash thoroughly, then cut around the meat. same-sized cubes. When the meat is tender, add the krumplikockákat the zöldpaprikákat, the chopped tomatoes and a handful of zellerlevelet, which bound him. Add the remaining broth and enough water to approx. 3 liters. Cook until all the broth more comprehensive.
Finally, before serving in the ca. 10 minutes, add the homemade noodles, and then turn off the flame under it. Cover and let stand for approx. 5 minutes, stir gently, remove the celery knot.
Serve hot, with a little chopped chives.