Hungarian Goulash Soup (Gulyasleves)

Yield: 8 portions

Ingredients:

• 2 medium onions, minced
• 2 T oil
• 2 lb beef shank or chuck, cubed
• 2 t salt
• 1 T paprika
• 2 tomatoes, sliced
• 2 T flour
• 1 parsnip, diced
• 1 carrot, diced
• 1 green pepper, chopped
• 2 potatoes, cubed
• Salt
• Chopped parsley
  
  
• 1 egg
• Flour
• Salt
• Parsley, minced (optional)

Directions:

1. Saute the onion in fat until golden. Add the beef and stir until well browned.
   
2. Add salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 minutes.
   
3. Sprinkle the flour over the meat, stir, and pour enough water to cover the meat well. Add carrot, parsnip, green pepper, and bring to a boil.
   
4. Turn to low heat and simmer for 10 minutes.
   
5. Add potatoes and more water, and salt to taste. Simmer until potatoes and meat are well cooked.
   
6. For pinched noodles, combine ingredients with enough flour to make a medium dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. (Alternatively, roll dough into thin rope, cut off 3/4 inch pieces to drop in the soup)
7. Boil a few minutes longer with the chopped parsley; serve in a deep bowl.

Source: RecipeSource.