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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I'm unsure where this recipe originated but have been told it is a traditional Hungarian dish. It is slightly spicy, the meat is very tender and it is overall absolutely delicious. The recipe originally called for two tablespoons of paprika, but I reduced it to 1 1/2 to slightly decrease the heat. You can decrease the paprika further if desired. I recommend this soup to anyone searching for tummy-warming comfort food on a cold winter day. (Note: I am unsure why when one of the reviewers attempted this recipe, there was an inadequate amount of liquid. I have followed this exact recipe many times, all with the same successful result. If you're still a little hesitant, I guess it wouldn't hurt to add more liquid than directed, but remember to compensate by increasing the spice amounts. Also remember to use medium-sized potatoes only or a decreased amount of large potatoes, as using too much would make a difference as well. Hopefully this note helps!) Ingredients:
2 lbs stewing beef, cut into 1-inch cubes |
3 tablespoons butter (or oil) |
4 medium onions, chopped |
1 garlic clove, minced |
1 1/2 tablespoons paprika |
1 teaspoon salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
1 teaspoon caraway seed |
3 tablespoons tomato paste |
1 bay leaf |
3 cups water |
2 cups beef broth |
1/2 cup red wine |
4 medium potatoes, unpeeled, cut into 1-inch cubes (medium potatoes should be about 2-in. long x 4-in. wide in diameter) |
Directions:
1. In a large stock pot, brown the meat in butter or oil until tender.
2. Add the onions and garlic and fry until the onions are translucent.
3. Add the paprika, bay leaf, carraway seeds, water and broth. Bring to a boil, cover and simmer for 45 minutes.
4. Add the potatoes and simmer for an additional 45 minutes.
5. Stir in the tomato paste and red wine.
6. Salt and pepper to taste.
7. Remove the bay leaf before serving.
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