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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I just got back from Hungary and thought I would share one of their staple foods. = ) Ingredients:
2 tablespoons vegetable oil or bacon fat |
1 1/2 pounds beef boneless chuck, tip |
or round, cut into 3/4-inch cubes |
2 cups water |
1 (8 ounce) can tomatoes (with liquid) |
3 medium onions, chopped |
1 clove garlic, chopped |
2 teaspoons paprika |
2 teaspoons salt |
1 teaspoon instant beef bouillon |
1/2 teaspoon caraway seed |
1/4 teaspoon pepper |
2 medium potatoes, cut into1 1/2-inch pieces |
2 medium green bell peppers, cut into 1-inch pieces |
french bread or rolls |
Directions:
1. Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.
2. Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.
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