1 lb. beef stew meal
2 tbsp .extra virgin olive oil
1 medium onion
1 paprika chili pepper
5 tsp. Hungarian paprika (Imported from Hungary is BEST)
5 tsp. Gulyaskrem (Imported from Hungary is BEST)
1 tsp. caraway seed
1 1/2 tsp. salt
3 to 4 medium potatoes
3 carrots
6 sprigs fresh parsley
4 cups water

Heat the EVOO in a dutch oven. When hot add chopped onions and cook over medium heat until golden in color. Add paprika chili pepper and paprika and stir. Cover and stew meat until tender, about 20 minutes. Add water, Gulyaskrem, caraway seed, salt, chopped parsley, carrots and potatoes. Return to boil and reduce heat and simmer until potatoes are tender.

If you want pasta in your soup, mix 2/3 cup of flour with 1 egg and stir with fork. Finish with your fingers until mixture is a crumble. Replenish water as necessary, return your soup to slow boil and slowly add the pastry crumbles while stirring soup. Reduce heat and simmer for 15 minutes, or turn off heat and let the pastry bits steam with the lid on for 20 minutes.

This recipe serves four. For the authentic Hungarian taste, it is very important to use imported Hungarian paprika and goulash cream from Hungary. It can be purchased online.

Submitted by: Tiffany McDole