Hot and hearty Hungarian beef soup with diced potatoes and onion, seasoned with paprika, marjoram and caraway seeds.
2 tablespoons canola oil
1 large onion, diced
1 tablespoon Hungarian sweet paprika
1 pound beef chuck or sirloin, trimmed, cut into 1/4-inch cubes
Salt and ground black pepper to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/2 tablespoon dried marjoram
1/2 tablespoon caraway seeds
2 cloves garlic, minced
1 1/2 to 2 quarts water
2 tablespoons beef base or bouillon granules
2 large potatoes peeled, cut into 1/4-inch dice
- Heat oil in a large pot or Dutch oven on medium-high heat. Add onion and cook, stirring frequently, until lightly browned. Reduce heat to low. Sprinkle with paprika and cook 1 to 2 minutes, stirring constantly.
- Add beef and increase heat to medium. Allow meat to very lightly brown. Sprinkle with salt, pepper, vinegar and tomato paste; stir to blend. Simmer on medium heat for 3 to 4 minutes. Add marjoram, caraway seeds, garlic, water and beef base. Bring to boil on high heat. Cover and reduce heat to a simmer. Simmer gently for 45 minutes or until meat is almost done.
- Add potatoes and simmer 15 to 20 minutes or until meat and potatoes are thoroughly cooked.
- Taste and adjust seasoning as needed.
Makes 6 servings.