Hungarian Steak Soup 🥩🍲
Description:
A wonderful hearty steak soup that is perfect on a cold fall evening! Directions are given for both pressure cooker and conventional stovetop methods! This soup takes time to prepare, but the end result is worth it! From “Steak Lover’s Cookbook” by William Rice.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | boneless round steak |
| 1 | onion |
| 1 | green pepper |
| 1 | Hungarian paprika |
| 2 | Hungarian paprika |
| 1 | fresh ground black pepper |
| 1/2 | caraway seed |
| 1/4 | beef broth |
| 1/2 | bay leaves |
| 6 | garlic cloves |
| 2 | tomato paste |
| 1 | salt |
| 2 | sour cream |
Nutritional Information (Per Serving):
- Calories: 390.9
- Fat: 18g
- Saturated Fat: 5.4g
- Cholesterol: 93.9mg
- Sodium: 1814.5mg
- Carbohydrates: 25.5g
- Fiber: 2.3g
- Sugar: 2.9g
- Protein: 31.2g
Servings: 6
Preparation Time: 45 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 45 minutes
Instructions:
-
Prepare the Meat:
- Pat the meat dry.
- Trim away any excess fat and cut the meat into 3/4-inch cubes.
-
Prepare the Vegetables:
- 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.
-
Sauté the Ingredients:
- Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
- Add half the meat and brown on all sides, about 4 minutes. Transfer to a bowl with a slotted spoon.
- Repeat with the remaining meat.
- 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. Stir for 1 minute.
-
Cook the Soup:
- 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.
-
Finish the Soup:
- 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.
-
Prepare the Noodles:
- 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.
-
Serve:
- 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.
-
Additional Note:
- Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.
This Hungarian Steak Soup is a delightful blend of flavors and textures, perfect for a cozy winter meal or any weeknight dinner when you crave something hearty and satisfying. Enjoy the rich aroma and taste of this European-inspired dish!
