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Ingredientes
- 2 lb beef chuck or possibly other stew beef
- 6 Tbsp. lard or possibly other cooking fat
- 2 med onions - (to 3)
- 2 x garlic cloves crushed
- 1 tsp cumin
- 2 Tbsp. warm Hungarian paprika (or possibly mix with sweet Hungarian paprika to your taste) Salt to taste
- 10 c. beef stock
- 4 med new potatoes - (Hungarian Rozsaburgonya or possibly "pink potato") peeled, and cut into 1/2" square cubes
- 2 x banana peppers minced (these are also called "Hungarian wax" - use the sweet blunt or possibly pointed piquant ones, as you wish)
- 2 med tomatoes peeled, minced (or possibly a 15-ounce can of tomatoes, seeded and minced)
- 1 bn celery leaves tied in a bundle with string Homemade pasta bits - (made from 1 egg and about 3/4 c. flour) Finely-minced green onions
Direcciones
- Prepare the meat by cutting away all fat and cubing it into small pcs - about 1/2-inch square. Set aside.
- Chop the onion finely and saute/fry in warm lard in a Dutch oven till golden. Stir in the crushed garlic. Sprinkle with cumin and stir in.
- Remove the pot from the heat and let cold down. Sprinkle on all the Hungarian paprika and stir in well - then fold in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.
- When the meat is soft, add in the potato cubes, the minced peppers, minced tomatoes, and the remaining stock (add in water to make a total of about 12 c. (3 litres) of soup) - then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer till the vegetables and meat are tender.
- Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pcs. Sprinkle with a little flour to keep from sticking.
- When 10 min away from serving, bring the soup to a boil. Add in the pasta pcs, reduce heat, cover partially, and leave alone for about 5 min or possibly so. Mix carefully. Remove celery bundle. Then ladle into bowls and top with finely minced green onions. As Mr. Fenyvesi says, "So easy to do, so tempting to the appetite!" As for this superb soup, serve as a meal to 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 8 servings | |
| Calories 417 | |
| Calories from Fat 199 | 48% |
| Total Fat 22.14g | 28% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1063mg | 44% |
| Potassium 1138mg | 33% |
| Total Carbs 22.59g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.43g | 2% |
| Protein 31.33g | 50% |
