Gulyasleves
Yield
6 - 8 ServingsPrep
30 minCook
70 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| 4 | ounces |
lard
(oil) |
|
| 1 | pound |
beef
cut in small cubes |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
caraway seeds
|
|
| 2 | each |
potatoes
large |
|
| 1 | each |
tomatoes
large |
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | each |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| 115.6 | ml/g |
lard
(oil) |
|
| 453.6 | g |
beef
cut in small cubes |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
caraway seeds
|
|
| 2 | each |
potatoes
large |
|
| 1 | each |
tomatoes
large |
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | each |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Chop onion, bell pepper. Brown them in the lard.
Add paprika powder, diced beef.
On high heat brown them for 5 minutes until sizzles.
Add: cut up tomato, salt & pepper, caraway, bay leaf and 6 cups of hot water.
Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready.
You can add csipetke when done, and cook it for 5 more minutes.
Csipetke:
with one egg, 3 tablespoon flour, ¼ teaspoon salt, 1 teaspoon oil (no water) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape.
Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup.
Before serving sprinkle chopped parsley in it.
