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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the meat dry. | 2. Trim away any excess fat and cut the meat into 3/4-inch cubes. | 3. Cut the onion in half and coarsely chop one half. | 4. Thinly slice the other half and set aside. | 5. Core, seed, and cut the bell peppers in half. | 6. Cut one half of each pepper into chunks and the other half into 1/4-inch strips. | 7. Set aside. | 8. Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes. | 9. Ad half the meat and brown on all sides, about 4 minutes. | 10. Transfer to a bowl with a slotted spoon. | 11. Add the remaining meat and repeat. | 12. Add the chopped onion and bell pepper chunks to the pot. | 13. Stir frequently until the vegetables soften, 4 to 5 minutes. | 14. Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute. | 15. Pour in the beef broth. | 16. Add the bay leaves garlic, and tomato paste. | 17. Return the meat and accumulated juices to the pot. | 18. Cover and seal the pressure cooker, if using, and bring to full pressure over high heat. | 19. Regulate the heat and cook for 20 minutes. | 20. If using a saucepan, simmer partially covered for 1 to 1 1/2 hours. | 21. Release pressure and uncover the cooker. | 22. The meat should be cooked through and tender. | 23. If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more. | 24. Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot. | 25. Pick out the meat cubes in the colander and return to the pot. | 26. Discard the bay leaves and vegetables In the colander as well as any remaining in the pot. | 27. Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat. | 28. Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes. | 29. Meanwhile, bring water to a boil in a large saucepan. | 30. Add the salt and noodles and cook until the noodles are just tender. | 31. Drain the noodles. | 32. Spoon 1/2 cup of noodles into each of 6 soup bowls. | 33. Ladle the hot soup over the noodles and serve at once. | 34. Pass the sour cream at the table. | 35. Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1 1/2		boneless cut round	836.4019	0.0	147.1523	23.0521
onion	1			44.0	10.274000000000001	1.21	0.11
green pepper	1			23.8	5.5216	1.0234	0.2023
red pepper	1			-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
hungarian paprika	1	teaspoon		151.3	0.0	33.66	0.85
hungarian paprika	1/2	teaspoon		151.3	0.0	33.66	0.85
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
caraway seed	1/2	teaspoon	toasted	3.4965	0.524	0.2076	0.1532
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
bay leaf	2			-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
salt	1	tablespoon		-	-	-	-
wide egg noodle	6	ounces		151.3	0.0	33.66	0.85
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.