Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 2 lb shin of beef
  • 1 lb onions
  • 2 oz


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