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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