Hungarian Cauldron Gulyas Soup

Hungarian Gulyas (proper spelling) is probably the best known Hungarian dish of all time. It comes in two forms the less known stew and the more popular soup. Contrary to popular belief neither contain corn or elbow macaroni which is often the way it is prepared in the States. In my experience cooking a large amount makes a better batch. Cooking it over a campfire (outside only!!!) is the ideal but the stove top works fine. However you will get different tasting results. This recipe makes about 8 quarts

      2 large onions, finely chopped
      About 6 tablespoons cooking oil or lard
      3 pounds of lamb (traditional), lean stewing beef or pork cut in 1-inch cubes
      3 tablespoon paprika
      1 and 1/2 tablespoon caraway seeds
      1/2 tablespoon of marjoram
      6-10 cloves garlic, peeled and chopped
      8 cups beef stock or canned beef broth
      3 medium green pepper, cored and cut in 1/2-inch strips
      6 small peeled tomatoes
      5 pounds potatoes
      1 glass white wine

Using a large 10-12 quart dutch oven, cauldron, or pot sauté the onion in 6 tablespoons of oil or lard until it's car. Add the meat and brown it, using more oil or lard if necessary. Pour l glass of wine into the pot, scrape up the bits stuck to the bottom and stir in the paprika, caraway seeds, marjoram, and 2 teaspoon of salt. Add the garlic add enough stock to cover the meat. Simmer for 1 hour, covered, adding more stock (or water) as neces­sary to keep the meat well covered with sauce. Mix in the green pepper strips and tomatoes and continue simmering. Cut the potatoes in 1/2-inch dices keep them in cold water until ready to use. When the gulyas has been simmering for 1 1/2 hours, stir in the potatoes and 2 teaspoon salt and enough broth/water to cover. Simmer another 25 minutes, partially covered, or until the potatoes are done. Ideally, gulyas has the consistency of a good Manhattan clam chowder, though it can also be somewhat thinner.

If it is too thick, add some hot water and let simmer a little longer. Taste the sauce add more salt or pepper to taste. Gulyas is usually brought to the table in the cooking pot or a soup tureen and ladled out into flat soup bowls. Always serve with good bread (not that pre-sliced Wonderbread crap) if you can't bye good bread find a good recipe and bake some, it is well worth the extra work and a must for Hungarian Cuisine. Enjoy Crash