| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
All newly t, Soups & ste |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Cooking oil |
| 1 |
|
Onion, finely chopped |
| 1/2 |
lb |
Soup meat, cut in 1" cubes |
| 1 |
t |
Paprika |
| 1 |
pn |
Caraway seeds, crushed |
| 4 |
c |
Beef stock |
| 1 |
|
Clove garlic, peeled and |
|
|
speared with toothpick |
| 1/2 |
|
Green pepper, cut in 1/2" |
|
|
strips |
| 2 |
|
Tomatoes, fresh or canned |
| 1/2 |
lb |
Potatoes, about 2 medium |
|
|
Salt to taste |
|
|
Pinched noodles, optional |
INSTRUCTIONS
Heat oil in large, heavy bottomed pan. Saute onion until it's
translucent. Add meat and brown lightly. Sprinkle with paprika and
caraway seeds, and add 2 cups stock. Mix thoroughly. Add garlic, green
pepper and tomatoes and bring to simmer. Cover and simmer 1 hour,
adding more stock as necessary to keep meat mixture covered. Peel and
dice potatoes and add to soup along with salt and enough stock to
cover. Simmer until potatoes are done. Remove soup from heat and let
it stand. Remove garlic and skim fat. Stir in the pinched noodles,
bring soup back to a simmer and serve. Recipe by: Cincinnati
Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997
A Message from our Provider:
“When I grow up, I want to be like Jesus.”