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Hungarian Goulash Soup Receipe

Goulash Soup at Rudi Lechners

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Goulash Soup

Servings: 12

2 pounds INSIDE ROUND OF BEEF

1 pound DICED ONIONS

1/3 cup OIL

2 ounces PAPRIKA

1 gallon WATER

1 1/2 pounds DICED POTATOES

1/4 cup TOMATO PUREE

1 teaspoon CRUSHED CARAWAY SEEDS

8 cloves CRUSHED GARLIC

3 tablespoons CORN STARCH

1 tablespoon VINEGAR

THYME, MARJORAM, SALT, CAYENNE

 

Slice the inside round into 1/4 inch cubes.

Heat the oil and add the onions. Saute the onions until light browned.

Add the inside round and continue to saute while adding the paprika.

Deglaze with vinegar and add the tomato puree, water and spices.

Cook for 40 minutes. Add the potatoes and cook for an additional 5 minutes or until the potatoes are done.

Combine the starch with water and add to soup to thicken as needed.

Simmer for 5 minutes and season to taste.

Roesti receipe

Roesti Receipe from Rudi Lechners

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12 servings

Makes 12 4oz. Roesti @ 4″ diameter, 1/8th inch thick

 

4 lbs starchy potatoes, unpeeled

1 pint vegetable oil

1/2 lb. onions, thinly sliced

salt and freshly ground black pepper

1 table spoon caraway seed

 

Cook the unpeeled potatoes al dente (not to soft), preferably one day before.

Let them cool down gradually and DO NOT cool them down in cold water!

Peel the potatoes and roughly grate them on a ‘Roesti’ grater (a coarse cheese grater works just as well).

Grate onions and add the potatoes, mix well. Season with caraway seed, salt and pepper and set aside.

Heat cast iron skillet or heavy frying pan with oil, add potato-onion mixture and form a nice round flat cake, in pressing it tight together.

Pan-fry on both sides until golden brown. Transfer to serving plate

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