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Guyas soup for 6 persons
1,20kg beef (shank)
oil or 100g lard
3 big onions
1,5l water
1kg potatoes
paprika spice (sweet)
salt
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furthermore I upgrade with vegetable, p. e. sweet pepper, baby carrots and
peas.
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served with white bread, wine and beer
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Preparation:
roast finely cut onions in oil or lard until golden brown.
The shank (best meat for gulyas, juicy but gristly!) is to be cubed
and added to onions, also 2tbsp. paprika spice and salt. The whole thing
is to be roasted, pores are closing.
And now the insider tip (from my mother, in case if it is a secret at all):
It should be infused with COLD water, then the paprika spice really keeps its
nice orange or vermillion color, doesn`t change into that often seen awful
dull brown hue.
Well, then let stew, till the beef is meaty soft.
I often prepare it, the day before eating. As generally known, gulyas is
getting better and better, the more you reheat it(or is this just a fairy tale!?) At the end, I add potatoe cubes (makes the whole thing smoother,
to say more viscous)
Now what we need is my individual upgrade with baby carrots and peas.
For vegetarians: Tofu can be used instead of meat.
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Naturally, only the liquid component of soup gets into the mysterious
alu case. And I will cook a double volume, to say for 12 persons.
In the meantime, I am looking foreward on delightful slurping, chomping
and chatting.
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