Hungarian Gulyas (or Gulash for the Americans)
Add as much stew beef as you like. GREAT meal, look on yahoo.com for a recipe that has your tastes involved. Make sure you use plenty of Paprika - and use the good stuff. A good paprika has a good red color to it, less brown. Just make sure you cook down the potatoes until soft.
This makes a great post-workout meal and is WITHOUT A DOUBT the best reheated meal you can ask for. It actually gets better every day, really!
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you hungarian Cobra? i am. its hard to find good paprika in the states, i live in cali and the only place i can find authentic hungarian paprika is in LA... makes that american shit taste like water... gulyas is awsome...
now back to topic-
SOUPS are really easy to make, first, get a pressure cooker, they will make your soups turn out so much better.. there is a generic recipe i use:
chopped onions and garlic go in first to brown a little, throw in chopped meat (as much as you want, i load it up), throw in a bunch o spices, your choice really- bay leaves, basil, italian season, lemon herb/pepper, rosemary, ANYTHING... (i like lots of flavor) get it browned on the outside and still pink ni the middle... put water in the pot and let it warm up as you cut your veggies. you can also put bulion(sp?) whatever flavor your using, chicken, beef etc... ... i usually use, mushrooms, carrots, celery, potatoes, green beans, corn... i mean really anything goes, soup is so easy... as you cut them up put them in, potatoes go last. put the top on( pressure cooker) and let it cook on high for 30-40 minutes, without pressure cooker, just let it lightly boil for a few hours...
soup is also great cuz you can make a pot and eat it all week or freeze it, and the older it gets, the better it tastes! just like pussy! j/k!!
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Quote:
There is no better soup than Gulyas, but it has to be done the true Hungarian way.
FWIW, I am not Hungarian, but my ex g/f is (she just came over this afternoon to take back her Hungarian Paprika she brought into the states...). Been to Hungary, beautiful place...
Nabiller,
From what part of Hungary do you come? (The ex-g/f was Szekesfehervar)
I second the notion that soups are extremely easy to make - its one of those set it and forget it kinda dishes. Biggest thing about soups is cutting up everything to throw in them (and that's not really time-consuming). Throw some celery, carrot and onion in a skillet with some olive oil, just to brown for a moment, toss into a Crock-Pot with some meat, beef/chicken stock and potatoes and PAPRIKA among other spices and you're set to go. And as mentioned again and again - tastes better every day (although done right, it wont last you but two days 
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good soup recipes (that i can put a lot of meat in)?