Hungarian Steak Soup

This Hungarian Steak Soup is a flavorful variation on beef stroganoff shared by reader Kate Kerska of Grand Rapids, Michigan. Tender steak, peppers, paprika and toasted caraway seeds simmer in beef broth and are served over wide egg noodles.

"Me and my dad made it. My dad helped me make the steak, but other than that I mostly did everything. It is so good that you won't want to stop eating it." — Kate Kerska

Ingredients

• 1 1/2 pounds boneless round steak
• 1 medium onion, preferably a sweet onion such as Vidalia
• 1 medium green bell pepper
• 1 medium red bell pepper
• 2 tablespoons vegetable oil
• 1 teaspoon sweet paprika, preferably Hungarian
• 1/2 teaspoon hot paprika, preferably Hungarian
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon caraway seeds, toasted
• 6 cups beef broth
• 2 bay leaves
• 1 tablespoon chopped garlic
• 2 teaspoons tomato paste
• 1 tablespoon salt
• 6 ounces wide egg noodles
• Sour cream and cheese, for serving, optional

Directions

1. Pat the steak dry, trim away excess fat and cut the meat into approximately 3/4-inch cubes.
2. Cut the onion in half. Coarsely chop one half and thinly slice the other half. Keep the sliced onion separate for later.
3. Core and seed the green and red bell peppers. Cut half of each pepper into chunks and the remaining halves into 1/4-inch strips. Reserve the pepper strips for later.
4. Heat the vegetable oil in a pressure cooker or large heavy saucepan over medium-high heat. Add half of the beef and brown on all sides, about 4 minutes. Transfer it to a bowl with a slotted spoon and repeat with the remaining beef.
5. Add the chopped onion and bell pepper chunks to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 4-5 minutes.
6. Add the sweet paprika, hot paprika, black pepper and toasted caraway seeds. Stir for about 1 minute.
7. Pour in the beef broth, then add the bay leaves, garlic and tomato paste. Return the browned beef and any accumulated juices to the pot.
8. Pressure cooker method: Cover and seal the pressure cooker and cook at full pressure for about 20 minutes. Release the pressure according to the manufacturer's directions and check the beef for tenderness. If needed, cook for about 5 minutes longer.
9. Stovetop method: If using a saucepan instead, cover and gently cook the soup for about 1-1 1/2 hours, or until the beef is tender.
10. Strain the soup through a colander into a large bowl. Return the beef to the pot and discard the bay leaves and the cooked onion and pepper chunks used to flavor the broth.
11. Return the strained broth to the pot. Add the reserved sliced onion and bell pepper strips. Bring to a boil, reduce the heat and simmer uncovered for 7-8 minutes, or until the vegetables are tender.
12. Meanwhile, cook the egg noodles in a separate saucepan according to package directions until just tender. Drain well.
13. Add about 1/2 cup cooked noodles to each soup bowl and ladle the hot steak soup over the noodles.
14. Serve immediately with sour cream and cheese at the table, if desired.

Kids Cooking Tip: Kids can measure the spices and broth, help toast the caraway seeds with close supervision and portion cooked noodles into bowls. An adult should cut and brown the beef and handle the pressure cooker or hot soup pot.