This recipe was distributed to Culinary Institute of America students in Chef Robert Steiner's adult education class "Around the World in Five Nights," taught in the spring of 1983 or 1984. The material includes my notes incorporated in the original document.
"GULYASUPPE" GOULASH SOUP SERVES 4
Beef chuck cut in 1/4" cubes 1 lb.
Olive Oil 1 Tblsp
Butter 1 Tblsp
Onions diced 1/4” 1/2 cup
Flour 2 oz.
Ground Cumin 1 tsp
Chili powder 1/2 tsp
Paprika 2 Tblsp
Cayenne pepper 1 tsp
Fresh ground pepper & salt 1 tsp (to taste)
Chicken stock 5 cups
Boiled potato in 1/4" dice 3 medium
Sour cream 2 oz
Egg noodles 1 lb.
Sauté beef in some oil and butter, till lightly brown. Set aside, keep warm. Add oil to pan and add onions and sauté till golden brown (clear). Set aside with beef. Add oil and butter to pan, add flour, cumin, chili powder, paprika, salt, pepper, and cayenne pepper. Blend 5 or 6 minutes over low heat. Remove from heat and mix in meat and onions. Add 2 cups of stock and mix until smooth, let sit for 10 minutes off heat. Cover pan and return to heat, simmer for 45 minutes or until meat is tender. Add remaining stock and potatoes. Skim fat, correct seasonings (add salt and pepper to taste). Serve over egg noodles.
Let melted butter cover top to hold from afternoon till dinner. You may add a little tomato paste to thicken, if you like. When serving, add a dollop of sour cream or chives to top if you like.