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Austrian Gulyas Soup
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Great for a winter eveing stew

Pamela M. Garbriel

Serves/Makes:1 quart

  • 2 oz (56 grm) bacon, chopped
  • 8 oz (224 grm) onion,diced
  • 1 lb (.5 kg) beef shank, diced small
  • 4 tbsp (60 ml) Hungarian paprika
  • 2 garlic cloves, minced
  • 1 tbsp (15 ml) flour
  • 1-1/2 qts brown stock or beef broth
  • 1 tbsp (15 ml) tomato paste
  • 1 cup (225 ml) potatoes, diced, raw
  • standard sachet including caraway seeds,marjoram & lemon zest
  • salt & caynne pepper
  • Render the bacon & saute the onions until caramelized.
  • Add the beef, paprika, & garlic, Stir for one minute.
  • Slowly add the flour.
  • Add the tomato paste, stock, & sachet.
  • Simmer for one hour.
  • Add the potatoes during the last 15 minutes of cooking.
  • Adjust the seasoning and top the soup with dumplings & Lemon zest.

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