Traditional Goulash Soup from Hungary

Ingredients:

• 1 Tblsp. oil
• 2 onions, chopped
• 1 lb. beef rump, cut into 1” squares
• 1 Tblsp. paprika
• 7 cups water
• 1 tsp. salt
• 1 lb. diced potatoes

Directions:

1. Measure oil, onions and beef into a large soup pot.
2. Fry gently.
3. When onion is transparent, add paprika.
4. Stir, and then pour in water.
5. Bring soup to a boil and stir in salt.
6. Lower the heat, cover pan and simmer for 1½-2 hours or until meat is almost tender.
7. Stir in potatoes.
8. Cook until meat and potatoes are tender.
    

Flan de Durazno (Peach Custard) from Ecuador 

Ingredients:  

• 2/3 cup sweetened condensed milk
• 2 1/4 cups hot water
• 3 eggs, slightly beaten
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 6 peach halves nutmeg

1. Mix milk and hot water.
2. Pour slowly over eggs.
3. Add salt and vanilla; mix.
4. Place drained peaches or papaya in 2 quart baking dish.
5. Pour liquid mixture over them.
6. Sprinkle lightly with nutmeg.
7. Place dish in pan with 1 inch of hot water.
8. Bake at 350 degrees F for 1 hour.