Goulash soup

"Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.

Recipe - Ingredients
2 1/2 c Cubed beef
1 c Green peppers (cut in small pieces)
1 c Onions cut in small pieces
1 Tomato
5 tb Oil or shortening
Salt, pepper, garlic
1 tb Hungarian paprika
ct Seeds
800 Gr. potatos
Add meat and sl.Keep

Instructions for Gulyas Soup
the meat is browned add carraway seads and a small amount of water. Let simmer (covered) on slow heat adding water if necessary and stiring occasionaly. When meet is almost tender add potatos, green pepper and tomato (cut into cubes). Add water and boil 20 more minutes.

This is the basic recipe. There are endless variations (with a kind of pasta, with different vegetables etc.)

Mákos guba

Mákos guba is a special Hungarian dessert made of crescent rolls, poppy seed and milk. Poppy seed is a common ingredient in the Hungarian cuisine. No need to worry, its not a drug in this form and quantity!

Recipe - Ingredients
15 dkg ground poppyseed
15 dkg icing sugar
1 liter milk
4 egg whites and yolks
1 vanilla sugar
10 piece crescent rolls

Prepare
1. Slice up the dry crescent rolls and place the slices into the baking dish.
2. Put the milk and the poppy seeds in a pot and cook about ten minutes. Add vanilla sugar and icing sugar and mix well.
3. If the milk is lukewarm, add the yolks to the pot and mix carefully. Beat up the egg whites until they are stiff and mix with the other ingredients.
4. Pour the entire mass into the baking dish (cover the crescent roll slices with the mass) and bake over medium flame for about twenty minutes.

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