Hungarian Beef Potato Soup

1 pound ground beef
1 large onion — chopped
1 green bell pepper — chopped
2 tablespoons flour
1 pound boiling potatoes (about 3) – peeled and cut into 1/2-inch cubes
2 tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon dried marjoram
1 1/4 teaspoons caraway seeds
1 1/4 teaspoons salt
1 tablespoon tomato paste
3 cups canned low-sodium beef broth or homemade stock
3 cups water

Serving Size: 4

Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about two minutes.

Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.

Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

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