Created By: Gourmet Cookbookd
Difficutly: moderate
Time: 2 Hours 30 Min
Portion: 12 servings
Ingredients:
5 bacon slices, chopped
3 pounds boneless beef chuck, trimmed and cut into 1/2 inch cubes
2 tablespoons vegetable oil
1 1/2 pounds onions (4 medium), finely chopped
3 garlic cloves, minced
3 tablespoons paprika, preferably Hungarian sweet
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red wine vinegar
1/4 cup tomato paste
5 cups (40 ounces) beef stock
5 cups water
1/2 teaspoon salt
2 red bell peppers, cored, seeded and finely chopped
2 1/2 pounds russett potatoes (4 large)
Freshly ground black pepper
Directions:
Cook bacon in an 8-quart heavy pot over moderate heat, stirring, until crisp, about 5 minutes. With a slotted spoon, transfer to a large bowl. Brown beef in small batches in fat remaining in pot over high heat and transfer with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, for 2 minutes. Whisk in vinegar and tomato paste and cook, whisking for 1 minute (mixture will be very thick).
Stir in stock, water, salt, bell peppers, beef and bacon and bring to a boil over high heat, stirring occasionally. Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes.
Peel potatoes and cut into 1/2 inch cubes. Add potatoes to soup, cover and simmer stirring occasionally, until tender, about 20 minutes. Season with salt and pepper.
Notes:
The soup can be made up to 3 days agead. Cool uncovered then refrigerate covered. Thin with water, if desired, when reheating.