BAYLEAF KITCHEN RECIPES

Steps:

• Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour
• Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
• Add the beef cubes and and sautee them till they turn white and get a bit of brownish colour as well.
• The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
• When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
• When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
• Hungarian goulash is neither a soup nor a stew, its somewhere in between. Though in Hungary its considered rather to be a soup than a stew.
• The soup is hearty enough without any pasta just serve with some fresh bread

Steps:

• Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
• Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
• Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
• While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
• Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
• Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
• Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
• Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
• Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
• Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
• Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.