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home > recipes > soups > bogracsgulyas
2 pounds beef, cut into stewing cubes 3 oz lard 2 onions, chopped 2-3 tbsp. Hungarian paprika (mild) 1 tsp. caraway seeds, crushed 1 tsp. dried oregano 2 garlic cloves, finely chopped freshly ground pepper salt 3 pints beef stock (or water) 1 1/2 pound potatoes, peeled and cut into cubes 1 green pepper, chopped 2 firm tomatoes, chopped Melt fat (you can use equal quantities of butter and oil instead of lard) in a large saucepan and saute the onion for a few minutes. Add paprika and stir. Add meat, stir and brown on all sides on low heat. Add caraway seeds, oregano, garlic, pepper and salt and stir. Add a little stock, cover tightly and simmer at low heat; the meat should actually be braised rather than boiled. Let simmer for 2 hours; stir occasionally and add more stock as needed. When the meat is almost tender, add potatoes, and a few minutes later the green pepper, tomatoes and what is left of the stock. Simmer until potatoes are tender. Notes: Sometimes pasta like spaetzle or csipetke is added and boiled in the soup for the last few minutes. Add hot chilies if you want a hotter soup, or use hot Hungarian paprika instead of some of the mild type.

Bogracsgulyas


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list all recipes for SOUPS (322)
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list all recipes by KAREN.MEADE (2)


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keyword: bogracsgulyas
ethnicity: hungarian
recipes for soups
recipes by karen.meade
Email Address:
(posted September 2, 2006)

2 pounds
beef, cut into stewing cubes
3 oz
lard
2 onions, chopped
2-3 tbsp. Hungarian
paprika (mild)
1 tsp. caraway seeds, crushed
1 tsp. dried
oregano
2
garlic cloves, finely chopped
freshly ground pepper
salt
3 pints
beef stock (or water)
1 1/2 pound potatoes, peeled and cut into cubes
1
green pepper, chopped
2
firm tomatoes, chopped

Melt fat (you can use equal quantities of butter and oil instead of lard) in a large saucepan and saute the onion for a few minutes. Add paprika and stir. Add meat, stir and brown on all sides on low heat. Add caraway seeds, oregano, garlic, pepper and salt and stir. Add a little stock, cover tightly and simmer at low heat; the meat should actually be braised rather than boiled. Let simmer for 2 hours; stir occasionally and add more stock as needed. When the meat is almost tender, add potatoes, and a few minutes later the
green pepper, tomatoes and what is left of the stock. Simmer until potatoes are tender.

Notes: Sometimes
pasta like spaetzle or csipetke is added and boiled in the soup for the last few minutes. Add hot chilies if you want a hotter soup, or use hot Hungarian paprika instead of some of the mild type.


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