This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Ingredients
- 2 tablespoons butter
- 2 large onions , diced
- 2 pounds flank steak
- 0.13 teaspoons caraway seed
- 0.25 teaspoons dried marjoram
- 1 clove garlic , minced
- 5 tablespoons paprika
- 2 cups water
- 4 large potatoes , peeled and cubed
- salt and pepper to taste
Instructions
-
1
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
-
2
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
King Cake in a Bread Machine
Hey y'all, make the dough for this king cake in your bread machine and laissez le bon temps rouler! I came up with this non-traditional way to make a very traditional cake just in time for Mardi Gras.
Overnight Steel-Cut Oats with Yogurt and Blueberries
Overnight steel-cut oats with yogurt, stevia powder, coconut milk, and blueberries.
Bacon-Wrapped Buffalo Meatloaf
Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you're new, it's the fat that provides most of the flavor and moisture. Also, for whatever reason, pre-packaged buffalo is ground very fine, almost to a paste, which can lead to a rubbery meatloaf, unless you use a few tricks.