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Gulyás Soup

This gulyás recipe is taken from the New Gundel Cookbook written by our Chef Mr. Kálmán Kalla. There are more than 12 noted variations on gulyás from Károly Gundel's repertoire. The following recipe could be considered the classic one for gulyás.

Gulyás Soup
With Little Pinched Noodles (4 servings)
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 3/4 pounds beef, cut into 1/2-inch cubes
  • 1/4 teaspoon ground caraway seeds
  • 1 clove crushed garlic, salt
  • 1 tablespoon Hungarian sweet paprika
  • 1 small carrot, peeled and diced
  • 1 small stalk celery, diced
  • 1 small parsnip, diced
  • 1 small bunch fresh parsley
  • 2 potatoes, cut into 1/2-inch cubes
  • 1 tomato, peeled, seeded and cut into 1/2-inch cubes
  • 1 green bell pepper, diced
  • little pinched noodles
1. Heat the oil in a 3-quart pot and sauté the onions until golden. Add the meat, cover, and cook slowly for 15 to 20 minutes until the meat releases its fat. Add the caraway seeds, 1 chopped cherry pepper, and garlic and season to taste with salt. Stir and then add 1 cup of water.

2. Simmer for 40 minutes, covered, until the meat begins to turn tender. Stir occasionally and add more water as necessary. The water should not evaporate.

3. Dust the meat with paprika, add the carrot, celery, parsnips and parsley and simmer for about 30 minutes until the meat is nearly tender. Add the potatoes, tomato, pepper, and 3 1/2 cups of water. Simmer, uncovered, over low heat. When the potato is nearly tender, add half of the noodles and cook for about 5 minutes until both the pasta and potatoes are tender.

4. Serve hot, either in a soup tureen or in cups. Garnish with the remaining chopped cherry pepper, if desired.

Little Pinched Noodles
(for 8 servings of soup)
  • 1 cup all-purpose flour
  • 1 large egg, lightly beaten
  • salt
1. Sift 2/3 cup of the flour into a bowl. Make a well in the center and crack the egg into it. Sprinkle with salt and knead until a stiff dough forms. Add the remaining flour if the dough is not stiff enough.

2. On a lightly floured work surface, pinch flat, rounded, fingernail-size or smaller bits from the dough, occasionally sprinkling with flour. Cook in 1-1/2 quarts of simmering soup or salted water for 6 to 10 minutes or until the noodles rise to the surface.

3. If cooked in water, drain and rinse with cold water.

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