Hungarian Steak Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless round steak, cut 3/4 inch thick
- 1 medium onion, preferably sweet such as vidalia
- 1 medium green pepper
- 1 medium red pepper
- 2 tablespoons vegetable oil
- 1 teaspoon Hungarian paprika
- 1⁄2 teaspoon Hungarian paprika
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon caraway seed, briefly toasted (see Note)
- 6 cups beef broth
- 2 bay leaves
- 1 tablespoon chopped garlic
- 2 teaspoons tomato paste
- 1 tablespoon salt
- 6 ounces wide egg noodles
- sour cream
directions
- Pat the meat dry.
- Trim away any excess fat and cut the meat into 3/4-inch cubes.
- Cut the onion in half and coarsely chop one half.
- Thinly slice the other half and set aside.
- Core, seed, and cut the bell peppers in half.
- Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
- Set aside.
- Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
- Ad half the meat and brown on all sides, about 4 minutes.
- Transfer to a bowl with a slotted spoon.
- Add the remaining meat and repeat.
- Add the chopped onion and bell pepper chunks to the pot.
- Stir frequently until the vegetables soften, 4 to 5 minutes.
- Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
- Pour in the beef broth.
- Add the bay leaves garlic, and tomato paste.
- Return the meat and accumulated juices to the pot.
- Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
- Regulate the heat and cook for 20 minutes.
- If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
- Release pressure and uncover the cooker.
- The meat should be cooked through and tender.
- If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
- Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
- Pick out the meat cubes in the colander and return to the pot.
- Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
- Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
- Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
- Meanwhile, bring water to a boil in a large saucepan.
- Add the salt and noodles and cook until the noodles are just tender.
- Drain the noodles.
- Spoon 1/2 cup of noodles into each of 6 soup bowls.
- Ladle the hot soup over the noodles and serve at once.
- Pass the sour cream at the table.
- Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!