Beef Soup Hungarian Style Food

BEEF SOUP HUNGARIAN STYLE

Steps:

• First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
• Drain the fat and place the meat and bones in a large soup pot.
• Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
• Bring to a boil and simmer for 1/2 hr.
• Skim any foam that forms.
• Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
• Simmer until the meat and vegetables are done.
• The last 5 min.
• Add the tomatoes, green pepper and cabbage leaves.
• Remove and dicard the bay leaf and the soup bones.
• Refrigerate the soup and skim off any fat after it has chilled.
• The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
• Dumplings are very good with this soup as well.
• In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.

HUNGARIAN BEEF PAPRIKASH

Steps:

• Pat the beef dry, then salt and pepper before placing in the pot.
• Brown the meat on all sides for a few minutes in the pot with oil and butter.
• Transfer beef to a bowl.
• Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
• Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
• Add in the onions and stir until combined with sauce, about 2 minutes.
• Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
• Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
• Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
• Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
• Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
• Update the level "heat" with more hot sauce, if desired.
• Serve over white rice or thick egg noodles. Enjoy!

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

HUNGARIAN MEATBALL SOUP

Steps:

• 1. Mix together all ingredients for meatballs and shape into bite-sized ball shape. Place on a cookie sheet. Brown meat balls in 350 oven for 15-20 minutes. Drain off grease.
• 2. Meanwhile brown onions and garlic in 1 Tbsp. of reserved bacon grease.
• 3. Add all ingredients to dutch oven or soup kettle except for water and flour, and bring just to a boil; reduce heat and simmer for 10-15 minutes.
• 4. Put water and flour into an air tight container and shake until smooth and blended. Add to pot, stirring gently.
• 5. Simmer 10-15 more minutes until soup is thickened and potatoes are just tender.
• 6. Ladle into bowls and serve with crusty bread.