About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Monday, June 06, 2011
Goulash Soup

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.

Gulyásleves
(Goulash Soup)

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
csipetke


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.

Csipetke

1/2 cup of plain (all purpose) flour
pinch of salt
1 egg
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.
 
  posted at 6:43 pm
  10 comments



10 Comments:
At 8:50 pm, Anonymous Lydia (The Perfect Pantry) said...

Even though it's almost summer here, it's still cool enough to make me want to try this soup. I'll have to look up oysterblade steak, so see what it's called here in the US.

 
At 11:47 pm, Blogger leaf (the indolent cook) said...

I've had goulash, but not a soup version. How lovely for winter!

 
At 11:52 pm, Blogger MyKitchenInHalfCups said...

The blog bonus.
Oyster Blade Steak- flat iron steak in the US; butlers' steak in the UK.
Csipetke- Hungarian Pinched Noodles.

Now I've exercised my brain for the day.

This would have been lovely this winter in Michigan ... not right now in Dallas at 100┬░. I'll keep it for next winter.

 
At 6:39 am, Blogger neil said...

Hi lydia, I know you'll like it. As to the right cut, have a look at MyKitchenInHalfCups comment, my readers are awesome!

Hi leaf, from what I understand, goulash as we know it evolved from this soup, quite a bonus, two great dishes.

Hi tanna, great job! Love the English name, nothing like a bit of class distinction. Oyster blade was the only steak we had when growing up, rump, sirloin and fillet were restaurant food. I still grill oyster blade to this day, not quite as tender but great taste.

 
At 2:26 pm, Anonymous Ed said...

Please I want it now. Yours, hailed upon, rain-soaked and cold.

 
At 8:39 am, Blogger Anh said...

wow! I want it now as well!!!

 
At 5:49 am, Blogger neil said...

Hi ed, serendipity when a soup like this turns up on the coldest day of the year.

Hi anh, there's plenty to go round!

 
At 12:32 pm, Anonymous Johanna Anning said...

This soup sounds extremely hearty! Almost like a light cassarole? I am looking for a new soup recipe so I will try this one. Thanks!

 
At 11:52 pm, Anonymous Anonymous said...

The noodles are called Nokedli

 
At 9:47 am, Blogger neil said...

Hi johanna, it is in the filling soups category and is definitely worth a shot.

Hi anon, we make both nokedli and csipetke. Even though the batters are fairly identical ingredient wise, the crucial difference is csipetke batter is so thick, you have to pinch off each dumpling, which is what the name means, csipetke - pinched dumpling.

 

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