Monday, June 06, 2011
One of our firm winter favourites would have to be goulash soup. Not only very filling but extremely tasty to boot. It's also one of the few soups where we are happy to use just water as the liquid, just as the herdsmen on the Great Plain of Hungary did for centuries.
No doubt, a well made stock wouldn't be wasted, adding another layer of flavour and some body, but hey, sometimes it's a bonus knowing there isn't any extra cooking.
We've tried a few different meats, but have settled on oyster blade as it has a good amount of gelatinous connective tissue plus a bucket load of deep beef flavour and doesn't take too long to cook.
1kg oyster blade steak
3 tablespoons lard or oil
2 onions, diced
1 tablespoon paprika
1 teaspoon salt
1 teaspoon caraway seeds
2 tablespoons tomato paste
4 medium waxy potatoes, chopped
8 cups water
1 or 2 beef stock cubes (optional)
1 green pepper, seeded and sliced into strips
Cut meat into cubes. In a large casserole or pot, heat lard or oil and saute onions until transparent. Add beef, paprika, salt and caraway seeds and continue to saute for 10 minutes, stirring. Add tomato paste and water, simmer for 30 minutes and add potatoes, cook for 15 minutes. Add pepper strips and csipetke and cook for 10 minutes more and serve.
1/2 cup of plain (all purpose) flour
pinch of salt
1 teaspoon water (optional)
In a bowl combine flour, salt and egg. Knead until a stiff dough is formed, adding water if necessary. Flatten the dough with the palm of your hands until 1 cm (1/2") thick. Pinch off 1 cm (1/2") pieces of dough, squeeze them flat with your fingers and drop into the simmering soup.