GOULASH SOUP
Diszno Gulyás Leves
1 lb pork
½ tsp salt
2 tbsp bacon fat
½ tsp pepper
1 large onion, chopped
Hungarian pepper (hot)
2 cloves garlic
4 potatoes, cubed
1 tsp paprika
1 rib celery
6-8 cups water
1 med tomato (optional)
3 carrots, sliced
1 recipe nokedli for soup
2 parsley roots, sliced
1 tsp caraway seed
NOKEDLI /GALUSKA FOR SOUP
Nokedli Levesbe
1 egg  (large)
4 tbsp flour (1/4 cup)
1/2 tsp salt
1 tbsp water
Directions: Cube meat. Sauté onion and garlic in fat and add pork or lamb. Sauté for
a few more minutes, then add paprika. Cover with water and simmer until meat is
nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes,
tomatoes (optional)  and celery and simmer until vegetables and meat is fork tender.
Add salt and pepper to taste.  Add Hot Hungarian Pepper to taste.  (Be careful – your
guests may need to be introduced to the hot flavour gradually.)

Cooking Hint:  For this recipe, you can use pork or lamb as the cooking times are the
same.  For beef - more water and more simmering time is required - also depends on
the cut of meat.
Serving Suggestion:  Serve with Fresh Hungarian Crusty Bread.  
Nokedli can be omitted if using potatoes.
Magyar Gulyás Leves Hungarian Goulash Soup is a classic and traditional
Hungarian soup. It is one of the five most popular meat dishes on the North American
cooking scene.  Although
Gulyás  - goulash turns up on many German and Austrian
menus and cookbooks,
Gulyás actually originated in Hungary and later spread beyond
its borders, first to the Austrian Empire, Germany, and the Balkans, and finally around
the world! There is an old Hungarian proverb which says: “One man yearns for fame,
another for wealth, but everyone yearns for paprika goulash.”

Apart from Hungary, when it comes to "
Hungarian Goulash" people think of the thick
red saucey main course dish Hungarians officially refer to as “
Pörkölt Pörkölt is
considered a main dish traditionally served up with Hungarian egg-noodles or
dumplings called “
Nokedli”.  Note:  If you remember a dish called "galuska" it wasn't
Hungarian.

Hungarian Gulyás traces its roots back to nomadic Magyar herdsmen in the ninth
century. Shepherds cut meat into cubes and slowly stewed them in a heavy iron kettle
over an open fire until the liquid evaporated. The meat was then spread out dry in the
sun; an early convenience food; became totally portable as they followed their flocks
across the vast expanse of Hungary's Great Plain. Water reconstituted the meat and
by heating and adding some vegetables in a pot over a fire: the soup was ready.

Varying from region to region, pork, beef, lamb or veal would be your traditional choice
for Goulash Soup.  You will be hard-pressed to select a favourite once you try them.
The following recipe can be prepared from different kinds of meat;
Pork, Lamb, Beef or
Veal.
One only needs to make note of cooking times and spice variables.
In the following pages, we have provided a number of Featured Recipes for
you to sample before you purchase one of our lovely cookbooks. The recipes
range from Goulash Soup, to Crepes, and other classic Hungarian Dishes.  
Enjoy!!
Helen's Hungarian Heritage Recipes
BY CANADIAN BESTSELLING COOKBOOK AUTHOR
CLARA MARGARET CZEGENY
Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth.
Create a slack dough.  Add salt and more water if needed. Using a small teaspoon,
scrape into boiling salted water.  Dumplings will pop to top of water – boil another 3-5
minutes. Drain, rinse and add to soup.

HINT: (Some recipes instruct to boil the Nokedli in the soup, but this makes the soup
starchy and cloudy.)
There is an old Hungarian proverb which says: “One man yearns for
fame, another for wealth, but everyone yearns for paprika goulash.”
"Love and Goulash are the same - you need to put everything into it!
ZSA ZSA GABOR  
Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes Cookbook ™
Copyright © December 2005 ALL Rights Reserved
No words, phrases, graphics or otherwise from this site may be
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Last Updated September 4, 2009