Gulyas

Name: Gulyas
Yield: Serves 4
Cuisine: French
Ingredients: 2 pints of water (or stock); 1 oz paprika pepper; a glass or two of red wine if available; 1 dozen coriander seeds and half a dozen wholespice; a bouquet garni; salt; 1 clove garlic; green peppers when in season; 1 lb tomatoes; 1 lb potatoes; 1 tablespoonful of flour; 2 oz lard or pork fat; 1 lb onions; 2 lb shin of beef

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Gulyas soup resembles Gulyas proper in its ingredients, except that less excellent beef or veal is used, and instead of the reduced sauce it presents the appearance of a rather liquid stew.

Ingredients

2 lb shin of beef
1 lb onions
2 oz

Europe
France
Stew
Mediterranean

Method

Slice the onions, and brown them in a heavy saucepan in the melted fat, while you are preparing the meat. This should be cut into 2-inch cubes, trimmed of fat or gristle. Grind the coriander seeds and the wholespice in a mortar, add the garlic crushed, salt, and the paprika pepper. Roll the pieces of meat in this preparation, then in flour, and fry them for a few minutes with the onions. Cut up