From The Hungarian Cookbook (modified)
Ingredients
3 tablespoons cooking oil
1 medium onion
1/2 pound soup meat, cut in 1-inch cubes
salt
1 teaspoon paprika
pinch of caraway seeds, crushed
4 cups beef stock
1 clove garlic, peeled and stuck on toothpick
1/2 medium green pepper, cut in 1/2-inch strips
2 small canned tomatoes
1/2 pound (2 medium) potatoes
noodles, optional [original recipe calls for csipetke noodles]
Directions
Heat the oil in a large, heavy-bottomed pot. Saute the onion until it turns translucent. Add the meat and brown it lightly on all sides. Sprinkle with 1 teaspoon of salt, the paprika, the caraway seeds, and add 2 cups of the stock and blend thoroughly. Add the garlic, green pepper,and tomatoes, and bring to a simmer. Cover and simmer for 1 hour, adding more stock if necessary to keep the meat covered. Peel and dice the potatoes in 1/2-inch pieces, and add them to the soup along with 1 teaspoon salt and enough stock to cover them. Simmer until the potatoes are done (about 25 minutes), remove the soup from the heat and let it stand. Discard the garlic, skim off most of the grease, and correct the seasoning. Stir in the noodles, bring the soup back to the simmer and serve.
