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KETTLE GULYAS' ( Hungarian soup )

2 med onions
2 tbs lard oil or shortening
2 1/2 lb beef cubes (chuck or round)
1 clove garlic
pinch caraway
salt and pepper
2 tbs "Noble Rose" paprika or Hungarian paprika
1 med ripe tomato
2 green frying peppers ( sweet not hot )
1 lb potatoes
2 1/2 qts water or beer

1 lg egg
3 tbs flour
pinch salt
1 tsp oil

Saute chopped onions in hot fat. dont brown. add beef and stir and
cook about 10 minutes.

Add to pan, a paste made from garlic minced, caraway, salt and
paprika. Stir with a spoon very rapidly into pan so paprika is well
mixed and absorbed. add the water or beer and cook and simmer
covered1 hour.

Meanwhile peel tomato, cut pepper into rings, dice potatoes. after
the meat has braised the hour, add the vegetables (except potatoes)
and enough water if needed to give a soup consisitency. simmer 30
minutes.

Add potatoes and cook until tender. correct seasonings. Serve with
dumplings: combine all dumpling ingredients and drop from spoon
into boiling soup/strew, 1/4 tsp at a time. Cook 2 to 3 minutes in
soup before serving serves 8

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