Bob Strauch had previously forwarded the following minor variation of Gulyässuppe, also from Newsletter 119.
- 1 oz. cooking oil
- 1 lb. beef cubes
- 1 lb. chopped onions
- 3 large potatoes
- 1 tbsp. tomato puree
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon marjoram
- salt, pepper and caraway seeds
Fry onions until golden brown, add spices and vinegar. Add meat, stir, then add tomato puree. Continue stirring until nicely browned. Cover with water and simmer slowly for 20 minutes. Add potatoes cut into small cubes. Simmer until potatoes are soft. Adjust seasoning, add a little more water if necessary. You can 'stretch' the meat if needed, replacing part of the quantity by adding some sliced sausage.
Notes: ED. Note: Other traditional Burgenland (German-Hungarian-Croatian) recipes can be found in our newsletter archives as nos. 39B, 74B, 81B, 83, 83A, 84A, 90, 101, 104, 104C, 105B, 106B, 109B, 114B.