June Meyer's Authentic Hungarian Beef Soup (H Recipe




June Meyer's Authentic Hungarian Beef Soup (H Ingredients

2 lb Beef chuck,
-in one piece
5 qt Cold water
3 tsp Salt
1/2 tsp Black pepper corns
6 Whole carrots, cleaned
3 Ribs of celery,
-cut in half
3 Parsley root, peeled,
-cut in half and
-parsley greens
2 Parsnips, peeled,
-cut in half
3 medium Onions washed but
-unpeeled
6 Whole cloves
3 Potatos, peeled
-and halved

A Recipe for
June Meyer's Authentic Hungarian Beef Soup (H

 

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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June Meyer's Authentic Hungarian Beef Soup (H

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June Meyer's Authentic Hungarian Beef Soup (H Directions

This is a traditional winter soup. It is served in three courses.
First the broth is served with fine or broad egg noodles. Then the
meat and vegetables are served along with a cold sourcream and
horse-radish sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a cold winter day
cosy. This serves a family.

Regards, June Meyer.

Sear meat in pot. (This gives greater flavor and color) Cover with
water. Let it come to a boil and skim the foam off. Add salt, pepper
corns, and let simmer for 1 hour. Stick 2 cloves into each onion. Add
the carrots, celery, parsley root and greens, parsnips and onions.
Cover and simmer slowly for about 2 hours. Add potatos last hour of
cooking.

Serve strained soup broth with drained cooked egg noodles. Arrange
vegetables and meat on serving platter. Serve meat and vegetables
with Sour Cream and Horse-Radish sauce, Tomato Sauce or Dill Sauce.
Add some crusty bread and enjoy a wonderful meal. Serves 4 to 6.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com WALT

Serves: 4

 

 

 

 

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