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Prep Time: 45 Minutes Cook Time: 135 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Gulyássuppe Hotel Bristol The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver. Ingredients:
3 bacon slices |
1 tablespoon unsalted butter |
1 large onion, finely chopped (1 cup) |
2 teaspoons sweet hungarian paprika |
3 pounds boneless chuck roast, cut into 1/2-inch cubes |
1/4 pound calf's liver in 1 piece |
3 tablespoons all-purpose flour |
1 cup dry white wine |
1 teaspoon salt |
1 large green bell pepper, finely chopped (1 cup) |
2 pounds boiling potatoes (4 or 5 large) |
2 tablespoons chopped fresh dill |
Directions:
1. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over occasionally, until fat is rendered and bacon is crisp, about 5 minutes. Reserve bacon for another use, then add butter and onion to bacon fat and cook, stirring frequently, until onion is browned, 7 to 8 minutes. Stir in paprika and cook, stirring frequently, 1 minute.
2. Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1 minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.
3. While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes. Serve sprinkled with dill.
4. Cooks' note: ·Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
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