marie@singsing.Berkeley.EDU (Marie desJardins) (12/08/90)
This recipe is a combination of recipes from "Austrian Cooking,"
"Hungarian Cooking" (I don't remember the authors, sorry) and what I
remember eating in Austria and Germany. It was our favorite thing to
eat while we were there. We made a big batch of it for friends at our
slide show when we got back, and got rave reviews.
Gulaschsuppe
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Ingredients:
2 large onions, sliced thinly
Vegetable oil for frying
1 lb beef, cubed ("shin for preference"; I used stew meat)
1 Tbsp. paprika
Salt & pepper
4 cloves garlic, minced or crushed
1 tsp. caraway seeds
1/4 cup pureed tomato
Beef or veal stock (optional)
3 large potatoes, diced
Fry the onions in oil until golden brown. Add beef, paprika, salt and
peppers, garlic, and caraway seeds. Cook, stirring, until beef is
slightly browned. Add pureed tomato and just enough water or stock to
braise (not boil) the meat. Lower heat, cover, and braise 20 min. or
until beef is nearly tender. Add potatoes and enough water or stock to
cover. Cook until potatoes are tender (10-15 min). Add water or stock
to desired consistency (I like it thick and chunky, so I don't add
much).
Some notes: I don't care for caraway seeds; you may want to add more.
The amounts are somewhat arbitrary, since it's different every time I
make it; use your own judgment. One place we went to in Austria made
their Gulaschsuppe with carrots; throw in whatever you like. I used
pureed tomato (and actually added quite a bit more than 1/4 cup); the
Hungarian cookbook I have uses fresh tomatoes instead.