Ingredients
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Ingredients
Instructions
- 1
In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
- 2
In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and fragrant.
- 3
Stir in the Hungarian sweet paprika and caraway seeds, ensuring that they coat the onions evenly. Cook for an additional minute to release the flavors.
- 4
Add the beef stew meat back into the pot along with the diced potatoes, carrots, and red bell pepper. Mix everything together.
- 5
Pour in the beef broth and diced tomatoes. Season with salt and pepper according to your taste.
- 6
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1-2 hours until the meat is tender and the flavors meld together.
- 7
Once the soup is ready, serve it hot. Optionally, top each bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley for added richness and freshness.
- 500 grams beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 2 medium-sized potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper, to taste
- Sour cream, for serving (optional)
- Chopped fresh parsley, for garnish
