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    Beef Gulyas Beef Soup

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    Beef Gulyas Beef Soup

    These recipes are adapted from George Lang's 'The Cuisine of Hungary'

    Serves: 6


    • 2 tablespoons vegetable oil (or lard for authenticity)
    • 2 medium onions, peeled and roughly chopped
    • 1kg trimmed chuck steak cut in 2cm cubes
    • 500g beef heart, cubed (optional)
    • 2 tablespoons paprika
    • 1 clove garlic
    • Pinch of salt
    • Pinch of caraway seeds
    • 3 litres warm water (not cold, which will harden the meat)
    • 350g tinned, chopped tomatoes
    • 2 green peppers, deseeded and sliced into rings
    • 500g potatoes, peeled and cut into 2cm cubes


    1. Heat the oil (or lard) in a deep iron or enamel casserole dish. Add the onions and cook on a low heat for about 10 minutes to soften them. They should not colour.
    2. Stir in the cubed beef (and beef heart, if using) and cook, stirring, for 10 minutes to combine the flavours.
    3. Take off the heat and stir in the paprika. Crush the garlic, salt and caraway seeds together and stir them in. As soon as the ingredients are well blended, return to the heat and add the warm water. Bring to simmering point and cook on a low heat for an hour.
    4. Now add the tomatoes and green pepper and simmer for 30 minutes more, adding water if necessary to keep the consistency soupy. Adjust seasoning, adding more salt as required. Finally, add the potatoes, and cook for a further 20-30 minutes until they are done.
    5. An authentic touch is to add little dumplings two or three minutes from the end. These are made by blending six tablespoons of flour with two eggs, a teaspoon of oil and a pinch of salt. With a teaspoon, drop tiny scoops into the simmering soup.

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