On Line Cookbook
Austrian Gulyas Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.