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Sunday, June 7, 2015

Hungarian Steak Soup

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 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

Recipe

  • 1 pat the meat dry.
  • 2 trim away any excess fat and cut the meat into 3/4-inch cubes.
  • 3 cut the onion in half and coarsely chop one half.
  • 4 thinly slice the other half and set aside.
  • 5 core, seed, and cut the bell peppers in half.
  • 6 cut one half of each pepper into chunks and the other half into 1/4-inch strips.
  • 7 set aside.
  • 8 heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
  • 9 ad half the meat and brown on all sides, about 4 minutes.
  • 10 transfer to a bowl with a slotted spoon.
  • 11 add the remaining meat and repeat.
  • 12 add the chopped onion and bell pepper chunks to the pot.
  • 13 stir frequently until the vegetables soften, 4 to 5 minutes.
  • 14 add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
  • 15 pour in the beef broth.
  • 16 add the bay leaves garlic, and tomato paste.
  • 17 return the meat and accumulated juices to the pot.
  • 18 cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
  • 19 regulate the heat and cook for 20 minutes.
  • 20 if using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
  • 21 release pressure and uncover the cooker.
  • 22 the meat should be cooked through and tender.
  • 23 if not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
  • 24 pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
  • 25 pick out the meat cubes in the colander and return to the pot.
  • 26 discard the bay leaves and vegetables in the colander as well as any remaining in the pot.
  • 27 add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
  • 28 bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
  • 29 meanwhile, bring water to a boil in a large saucepan.
  • 30 add the salt and noodles and cook until the noodles are just tender.
  • 31 drain the noodles.
  • 32 spoon 1/2 cup of noodles into each of 6 soup bowls.
  • 33 ladle the hot soup over the noodles and serve at once.
  • 34 pass the sour cream at the table.
  • 35 note: toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.

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