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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This really yummy soup was the winner of the Oktober Fest Home Cooking Recipe Contest for the 10/03 Texas CoOp Power Magazine. Ingredients:
1 lb lean stew meat, boneless |
2 medium onions, finely chopped |
1 garlic clove, minced |
1 tablespoon sweet hungarian paprika |
1/2 teaspoon marjoram |
5 cups water |
2 tablespoons flour |
1 (10 ounce) can beef broth |
3 tablespoons tomato paste |
1/2 cup green bell pepper, diced |
1/2 cup red bell pepper, diced |
2 small potatoes, cubed |
1/4 cup fresh parsley, chopped |
salt |
pepper |
Directions:
1. Cut beef into 1/2 cubes.
2. In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
3. Cover and simmer over medium low heat for 30 minutes.
4. Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
5. Stir in flour until smoothly blended.
6. Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
7. Gradually add in remaining 3 1/2 c water and bring to a boil.
8. Add potatoes and peppers.
9. Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
10. Stir in parsley and season to taaste with salt and pepper.
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