Recipe by MarthaStewartWanabe
I'm unsure where this recipe originated but have been told it is a traditional Hungarian dish. It is slightly spicy, the meat is very tender and it is overall absolutely delicious. The recipe originally called for two tablespoons of paprika, but I reduced it to 1 1/2 to slightly decrease the heat. You can decrease the paprika further if desired. I recommend this soup to anyone searching for tummy-warming comfort food on a cold winter day. (Note: I am unsure why when one of the reviewers attempted this recipe, there was an inadequate amount of liquid. I have followed this exact recipe many times, all with the same successful result. If you're still a little hesitant, I guess it wouldn't hurt to add more liquid than directed, but remember to compensate by increasing the spice amounts. Also remember to use medium-sized potatoes only or a decreased amount of large potatoes, as using too much would make a difference as well. Hopefully this note helps!)
Top Review by AmandaInOz
The flavour of this soup was nice, but I had to add three additional cups of liquid, just to make it somewhat soup like, otherwise it was looking more like an under cooked potato stir fry. I increased the paprika to compensate for the extra liquid. Even with the extra liquid, I would say this was more like 8 servings, rather than 12. The wine and caraway were a nice touch, and I think veal would be a nice substitution for the beef. The final product was quite tasty. Thanks MarthaStewartWanabe!
- 2 lbs stewing beef, cut into 1-inch cubes
- 3 tablespoons butter (or oil)
- 4 medium onions, chopped
- 1 garlic clove, minced
- 1 1⁄2 tablespoons paprika
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1 teaspoon caraway seed
- 3 tablespoons tomato paste
- 1 bay leaf
- 3 cups water
- 2 cups beef broth
- 1⁄2 cup red wine
- 4 medium potatoes, unpeeled, cut into 1-inch cubes (medium potatoes should be about 2-in. long x 4-in. wide in diameter)
Directions See How It's Made
- In a large stock pot, brown the meat in butter or oil until tender.
- Add the onions and garlic and fry until the onions are translucent.
- Add the paprika, bay leaf, carraway seeds, water and broth. Bring to a boil, cover and simmer for 45 minutes.
- Add the potatoes and simmer for an additional 45 minutes.
- Stir in the tomato paste and red wine.
- Salt and pepper to taste.
- Remove the bay leaf before serving.