Hungarian Goulash Soup

(Gulyasleves). Saute 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 1 egg flour salt parsley, minced (optional) Combine ingredients with enough flour to make a medioum dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. A good alternative to the spoon is to put the dough on a cutting board, use a flat edged knife to cut off a portion of the dough, roll the portion along the length of the board (producing a length like a piece of licorice) and then cut of 0.75 inch pieces to drop in the soup. Note that this can be done right over the pot. Add noodles 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 flavour and consistency (versus the intent to bulk up the soup). Serve in a deep bowl.