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3 tablespoon unsalted butter
1 large onion, finely chopped (1 cup) 
2 teaspoons sweet Hungarian paprika
3 lb boneless chuck roast, cut into 1/2-inch cubes
1/4 lb calf's liver in 1 piece (optional)
3 tablespoons all-purpose flour
1 cup dry white wine
1 teaspoon salt
2 lb boiling potatoes (4 or 5 large) 
2 tablespoons chopped fresh dill

Heat a wide stew pot over moderate heat, add butter and onion and cook, (stir often) until onion is brown, stir in paprika and cook 1 minute. Pat chuck and liver dry (if used) and add to onion mixture, then cook (stir often) until meat is brown. Sprinkle with flour and cook 1 minute, add wine and salt and bring to a boil, then reduce heat, cover and simmer (stir occasionally) for 1 hour. Transfer liver to a cutting board using tongs, then mince, return to pot and continue to simmer (covered, stirred occasionally) for an hour or until beef is tender. 

While meat is simmering, peel potatoes and cut into 1/2-inch pieces, put potatoes in a saucepan, cover with salted cold water, then simmer until just tender. When the meat is done, add potatoes to soup along with 3 cups potato cooking liquid, salt to taste and simmer 5 minutes. Serve sprinkled with dill. Makes 8 to 10 servings (12 cups).


5 slices bacon, chopped (optional)
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons Hungarian sweet paprika 
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.

Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired. Makes about 16 cups, serving 12.