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450 g beef; 2 onions; 2 sweet peppers; 1 potatoes; ½ parsley root; 1 carrot; 1 tbsp smoked paprika; 1-2 cloves garlic; a handful of chipetke or soup noodles; 2 tbsp pork fat; a pinch of caraway; salt, black pepper

Gulyas (Gulyásleves)

Soften the finely chopped onion with the chilli on a medium heat in a heavy bottomed pan. Add the paprika and fry for a minute before adding the meat cut into chunks the size of walnuts. Cook stirring continuously for 5 minutes on a high heat. Add the finely chopped garlic, chopped tomatoes, carrot, parsley root, and sweet pepper and stir. Cook for five minutes then season and add the caraway and enough water to cover the contents of the pan. Bring to the boil and cook for 2 hours on a low heat. Wash and peal the potatoes and chop them into medium sized cubes. Prepare the chipetke as you would egg noodles. Add the potatoes to the goulash, cook for 10 minutes and add the chipetke. Cook until the chipetke and potatoes are ready. Serve with fresh white bread.

Суп гуляш (Gulyásleves)

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Андрей (talerka).