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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This is a delicious recipe I found on Epicurious. It is best made a day ahead and re-heated. If it gets too thick, dilute with water to desired consistency. Ingredients:
5 slices bacon, chopped |
3 lbs stew meat, cut into 1/2-inch cubes |
2 tablespoons oil |
4 medium onions, chopped |
3 garlic cloves, minced |
3 tablespoons paprika (preferably hungarian sweet*) |
1 1/2 teaspoons caraway seeds |
1/3 cup flour |
1/4 cup red wine vinegar |
1/4 cup tomato paste |
5 cups beef broth |
5 cups water |
1/2 teaspoon salt |
2 red bell peppers, chopped |
4 large yukon gold potatoes, peeled and cubed in 1/2 inch pieces (about 2 1/2 pounds) |
salt and pepper |
Directions:
1. In a large soup pot saute bacon over moderate heat until crisp. Remove and set aside.
2. Brown meat over med/high heat in bacon fat.
3. Cook in batches if necessary to brown, rather than steam.
4. Reduce heat to medium and add oil.
5. Add onions and garlic and cook, until soft and golden.
6. Stir in paprika, caraway seeds, and flour and cook, 2 minutes.
7. Whisk in vinegar and tomato paste; cook, 1 minute.
8. Stir in broth, water, salt, bell peppers, bacon, and stew meat and bring to a boil, stirring.
9. Simmer soup, covered, 45 minutes, stirring occasionally.
10. Add potatoes to soup and simmer, covered, until tender, about 30 minutes. Season soup with salt and pepper to taste.
11. Serve.
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