Recipe: Hungarian Goulash Soupe

This is a spicy beef soup flavored with hot Hungarian paprika, chiles, and caraway seeds. You can use sweet paprika with the chiles to cut the heat a little.

INGREDIENTS:

  • 6 small dried red chiles such as Cayenne or Piquin
  • 5 Tablespoons hot Hungarian paprika
  • 1 cup flour
  • 1 pound cubed, boneless beef chuck
  • 2 Tablespoons bacon fat or oil
  • 1 medium onion, cut in thin slices
  • 1 large carrot, peeled and diced
  • 4 cups beef broth
  • 1 tablespoon fresh black pepper, coarsely ground
  • 3/4 teaspoon caraway seeds

PREPARATION:

Mix 4 tablespoons of the paprika with the flour. Add the beef, toss to coat, and shake off excess flour. Brown the beef cubes in the bacon fat, remove and drain.

Add the onions to the oil and saute until they are browned.

Place all the ingredients in a large pot or crockpot, bring to a boil, reduce the heat, and simmer until the vegetables and meat are very tender and start to fall apart. Add more water if necessary to thin to desired consistency.

Variation: Add diced potatoes and tomatoes that have been peeled and seeds removed for a heartier soup or stew.

Yield: 6 servings

Notes: Since hot paprika is hard to find, bring up the heat by adding small dried red chiles, rather than adding more paprika, which can make the soup too sweet.

Recipe: Hortobagyi husos palacsinta (meaty pancakes from Hortobagy)

500 g ground meat (Pork, beef, or chicken or any mix of these. Beef by itself is not as tasty.) 1 big onion 1 tomato 1 Hungarian pepper (or whatever chili you have handy) 2 dl sour cream 4 dl flour 2.5 dl milk 100 ml carbonated water (seltzer is good, club soda is bad) 2 eggs vegetable oil, salt, black pepper, paprika, parsley

Make pancakes from the eggs, flour, milk, carbonated water with 1/2 tsp salt (Adjust the consistency if necessary. It should look like heavy cream. Let the batter rest for 1/2 hour if you have time.) Brown the diced onion on some oil. Add the meat, 2 tsp red paprika, salt, the tomato, and the yellow pepper. Braise in little water until done. Filter through a colander. Add 100 ml of sour cream to the gravy. Add enough gravy to the meat to make a paste, and keep the rest for serving. Roll the paste in the pancakes. Pour some gravy on the pancakes and put them in the oven at 200 C for 20-25 min or until slightly crisp. When serving, pour more gravy and sour cream on them. Garnish with chopped parsley.

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