Hungarian Goulash Soup
Gulyasleves

2 onions minced
2 Tbs fat
2 Lbs beef shank or chuck, cubed
2 tsp salt
1 Tbs paprika
2 tomatoes chopped (or 14 oz can)
2 tsp flour
1 parsnip diced
1 carrot diced
1 green pepper chopped
2 potatoes cubed
salt
parsley chopped

Pinched Noodles
(Csipetke)

1 egg
1 cup of flour (give or take)
1/2 tsp salt
1 Tbs oil
parsley minced (optional)

Sauté the onion in fat until golden. Add the beef
and stir until well browned. Add salt, paprika, and
tomatoes, and let simmer (adding a little water to
prevent over-browning) for 30 minutes. Sprinkle the
flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green
pepper, and bring to a boil. Turn to low heat and
simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.

Pinched Noodles
(Csipetke)

Combine ingredients with enough flour to make a
stiff dough. Let dough sit 30 minutes. Roll dough and
pinch off dime sized pieces into simmering soup.When
the noodles float to the surface, they are done.

Add "Csipetke" and boil a few minutes longer
with the chopped parsley. Do not add to many noodles
as they are there only to add a different flavor and
consistency