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Hungarian Goulash Soup


3 tablespoons olive oil
2 garlic cloves, diced
1 large onion, sliced
1 lb boneless lamb, cubed
Salt and pepper to taste
2 tablespoons paprika
1/2 teaspoon Nigella seeds
1 teaspoon ground cumin
1 teaspoon oregano
5 whole cloves
1 bay leaf
4 tablespoons tomato paste
1 quart (1 liter) beef stock


2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2-3/4 cups water


1. In a 4-quart saucepan on medium heat add olive oil. Add onions and garlic and cool until tender. Add lamb, salt, pepper, paprika, Nigella, cumin, oregano and cloves. Mix well and allow meat to brown on all sides. About 5 minutes.

2. Add tomato paste and beef stock, mixing. Add bay leaf. Bring to a full boil, cover and reduce heat to low. Cook for 2 hours.

3. 20 minutes before stew has finished getting a large mixing bowl. Add flour, baking powder and salt. Add water a small amount at a time until dough consistency has formed.

4. Form dough into 12 golf ball sizes balls. Carefully place into soup, do not mix. Raise heat to medium-high, cover and allow to cook for 10 minutes. Uncover, carefully mix and allow to cook for another 10 minutes with lid partially on. Serve.

Yields: 6-8 servings

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