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Hungarian Goulash Soup

2 medium onions, minced
2 tablespoons fat
2 pounds beef shank or chuck, cubed
2 teaspoons salt
1 tablespoon paprika
2 tomatoes, sliced
2 teaspoons flour
1 parsnip, diced
1 carrot diced
1 green pepper, chopped
2 potatoes, cubed
chopped parsley

Saute the onion in fat until golden. Add the beef and stir until
well browned. Add salt, paprika, and tomatoes, and let simmer
(adding a little water to prevent over-browning) for 30 minutes.
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. Turn to low heat and simmer for 10 minutes. Add potatoes
and more water (to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.

Pinched Noodles

1 egg
parsley, minced (optional)

Combine ingredients with enough flour to make a medioum dough.
Drop tiny noodles from a spoon into simmering soup. When the
noodles float to the surface, they are done. A good alternative
to the spoon is to put the dough on a cutting board, use a flat
edged knife to cut off a portion of the dough, roll the portion
along the length of the board (producing a length like a piece of
licorice) and then cut of 0.75 inch pieces to drop in the soup.
Note that this can be done right over the pot.

Add noodles and boil a few minutes longer with the chopped parsley.
Do not add to many noodles as they are there only to add a different
flavour and consistency (versus the intent to bulk up the soup).
Serve in a deep bowl.


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