Subject: Goulash Soup (Gulyassuppe)
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 03 2002 - 06:17:06 EDT
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FOOD FUNNY
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Here's what Jenn Lambert of Baton Rouge, Louisiana sent us:
I know how my dearest Cheffie is opposed to using any type of canned
soup for cooking, so in that spirit I send the following:
My co-worker explained a friend's young child was eager to help out in
the kitchen. She was given the task of dumping ingredients into the
bowl. When she got to the can of evaporated milk with the picture of
the cow on it the child asked, "When can I put in the cow soup?"
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TODAY'S RECIPE
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This hearty soup is often served as a midnight snack in Bavaria.
For best results, let it mellow in the refrigerator overnight before
reheating and serving.
Goulash Soup (Gulyassuppe)
2 Tbs (30 ml) butter, lard, or bacon fat
1 large onion, diced
2 Tbs (30 ml) Hungarian paprika
1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
6 - 8 cups (1.5 - 2 L) water
2 - 3 cloves garlic, finely chopped
2 Tbs (30 ml) vinegar
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) caraway seeds
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
2 - 3 medium potatoes, peeled and diced
Heat the butter in a large, heavy pot and saute the onion until tender
but not brown, about 5 minutes. Stir in the paprika and cook for 1
minute. Add the beef and stir until the meat is lightly browned. Add
the remaining ingredients except the potatoes and bring to a boil,
stirring occasionally. Simmer covered for 1 hour. Add the potatoes
and simmer 15 to 20 minutes, until the potatoes are tender. Serves 4
to 6.
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