Hungarian Steak Soup

READY IN: 2hrs 45mins




  • Pat the meat dry.
  • Trim away any excess fat and cut the meat into 3/4-inch cubes.
  • Cut the onion in half and coarsely chop one half.
  • Thinly slice the other half and set aside.
  • Core, seed, and cut the bell peppers in half.
  • Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
  • Set aside.
  • Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
  • Ad half the meat and brown on all sides, about 4 minutes.
  • Transfer to a bowl with a slotted spoon.
  • Add the remaining meat and repeat.
  • Add the chopped onion and bell pepper chunks to the pot.
  • Stir frequently until the vegetables soften, 4 to 5 minutes.
  • Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
  • Pour in the beef broth.
  • Add the bay leaves garlic, and tomato paste.
  • Return the meat and accumulated juices to the pot.
  • Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
  • Regulate the heat and cook for 20 minutes.
  • If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
  • Release pressure and uncover the cooker.
  • The meat should be cooked through and tender.
  • If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
  • Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
  • Pick out the meat cubes in the colander and return to the pot.
  • Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
  • Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
  • Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
  • Meanwhile, bring water to a boil in a large saucepan.
  • Add the salt and noodles and cook until the noodles are just tender.
  • Drain the noodles.
  • Spoon 1/2 cup of noodles into each of 6 soup bowls.
  • Ladle the hot soup over the noodles and serve at once.
  • Pass the sour cream at the table.
  • Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.