Time 2h45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oil. Saute onions until translucent. Add garlic, peppers and tomato paste. Cook for 10 minutes. Add beef, caraway seeds, paprika, stock and lemon juice. Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender. Season with sea salt and pepper to taste.
Time 2h10m Yield 8 servings (about 2 quarts). Number Of Ingredients 13 Steps:
In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.
Time 45m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes. Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes. Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes. Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes. Remove from oven and stir in salt, if desired. Serve over noodles.
Time 2h Yield 5-7 serving(s) Number Of Ingredients 13 Steps:
Brown the meat in oil or butter; add the onions and garlic and fry until the onions are translucent. Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, lower heat and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes; stir in the tomato paste and red wine. Salt and pepper to taste; remove the bay leaf before serving.
Time 2h Yield 6 Number Of Ingredients 16 Steps:
Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour. Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more. Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.
Time 2h40m Yield 15 servings (3-3/4 quarts). Number Of Ingredients 16 Steps:
In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.
