The famous Bulgarian goulash (bograchguyash)

At traditional and very popular in Hungary competitions for the best goulash, such a soup is prepared over an open fire. Not only because this is how real Magyar shepherds cooked, but also for the sake of special dishes, in which only the right goulash can be prepared. Its exact name is bogracsgulyas, that is, "bowler goulash."

Ingredients

• 1 kg boneless beef
• 4-5 strips of bacon or pork fat (you can also take vegetable oil)
• 300 g onions
• 3 tbsp. l. paprika
• salt, cumin, garlic
• 1 kg of potatoes
• 140 g pepper (sweet green or red)
• 1 tomato
• 2-3 liters of water or broth
• for 6 servings for a chipette (dumplings): 80 g flour, 1 egg, salt

Directions

1. Cut juicy meat with many tendons (shoulder, cut, shank) into cubes with a side of 1.5-2 cm. Fry finely chopped onion in melted fat (or oil) until golden brown. Reduce heat, put paprika in not too hot fat, stir quickly, add meat immediately, add crushed garlic mixed with caraway seeds, add a little water and, stirring occasionally, continue simmering over low heat. If necessary, add water, but always a little, so that the meat is not cooked, but stewed in a small amount of liquid.
2. While the meat is stewing, peel and cut into 1 cm cubes potatoes, green peppers, tomatoes, and cook a chipette. When the meat is almost ready, let the juice evaporate so that only fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes become "glazed", then add broth or water and put green peppers and tomatoes.
3. When the potatoes are almost cooked, just before serving, put the chipset in the soup and let them cook. Finally, the amount of soup is regulated by adding broth or water, after which you need to salt again.
4. How to cook a chipette. The name of the chipset test comes from the Hungarian word "chipkedni", which means "to pinch". Knead a hard dough from flour, eggs and salt (without water). Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail with your hands sprinkled with flour. Cook these pieces in a boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.