Friday, March 15, 2013
Hungarian Beef Soup - 365 Ways to Wok
This is on our menu for this month. I can't wait to try it.
3 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck, trimmed of fat and cut into 1 inch chunks
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons imported sweet paprika
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
2 (14 1/2 ounce) cans beef broth
1 cup dry red wine
1 (14 ounce) can Italian peeled tomatoes, broken up, juices reserved
1 (20 ounce) bag frozen potatoes and carrots
In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add beef chunks and cook, turning, until brown all over, 4-6 minutes. With a slotted spoon or skimmer, remove to a plate.
In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and cook, stirring, until soft, 3-5 minutes. Return meat to wok. Add paprika, marjoram, salt, and pepper. Cook, stirring 1 minute.
Add beef broth, wine, and tomatoes with their juices. Bring to a boil. Reduce heat to medium-low, cover, and cook 1 1/2 hours. Add potatoes and carrots. Cook until meat and vegetables are tender, 15-20 minutes longer.
Makes 6 servings.