Recipe By : Cincinnati Enquirer--Sunday June 29, 1997
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons cooking oil
1 medium onion -- finely chopped
1/2 pound soup meat -- cut in 1" cubes
1 teaspoon paprika
pinch caraway seeds -- crushed
4 cups beef stock
1 clove garlic, peeled and speared with toothpick
1/2 medium green pepper -- cut in 1/2" strips
2 small tomatoes -- fresh or canned
1/2 pound potatoes -- about 2 medium
salt to taste
pinched noodles -- optional
Heat oil in large, heavy bottomed pan. Saute onion until it's translucent.
Add meat and brown lightly.
Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix
thoroughly. Add garlic, green pepper and tomatoes and bring to simmer.
Cover and simmer 1 hour, adding more stock as necessary to keep meat mixture
covered. Peel and dice potatoes and add to soup along with salt and enough
stock to cover.
Simmer until potatoes are done. Remove soup from heat and let it stand.
Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to
a simmer and serve.
