| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
German |
Soups, German |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Onions; chopped |
| 1/4 |
lb |
Bacon; diced |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Caraway seed |
| 1 |
pn |
Marjoram |
| 1 |
|
Garlic clove; crushed |
| 6 |
c |
Beef stock |
| 1 |
lb |
Soup meat; finely cubed |
| 1 |
ts |
Salt |
| 3 |
|
Tomatoes;peeled/seeded/diced |
| 3/4 |
lb |
Potatoes; peeled/diced |
| 1/4 |
c |
Flour |
| 3/4 |
c |
Water |
| 3 |
|
Beef franks; cooked/peeled |
|
|
Lemon juice |
INSTRUCTIONS
Saute the onions and bacon, until the onions are golden and puffy. Add the
paprika, caraway seeds, marjoram and garlic. Cook just a minute and add the
beef stock, soup meat, salt and tomatoes. Simmer for 20 minutes. Add the
potatoes, and more beef stock, if needed. Continue to cook until the meat
and potatoes are soft. Make a thin cream of the flour and water, and stir
it slowly into the soup. Continue to cook until thickened. Slice the
cooked franks about 1/4" thick and add to the soup along with a squeeze of
lemon juice. Gourmet's Old Vienna Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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