The smell of Gulyásleves with csipetke noodles is such an effective invitation that even the person who declared five minutes ago that he is not hungry at all, looks into the kitchen. It is not simply a stew diluted with water, but a soup in its own right: you need patience, good paprika and slow-cooked tender beef. Once the lid is lifted, diet plans politely move to the next day.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Slowly sauté the onion in fat, remove from the heat and stir in the sweet paprika. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Brown the diced meat, add cumin, garlic, paprika and tomatoes. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Pour it over and boil until almost tender; then the root vegetables can come, later the potatoes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Pinch small pieces of the firm dough into the soup and cook for a few more minutes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Add the pinch only at the end; it does not need a two-hour beef refresher course.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.