Ingredients
- 1 lb rump or bottom blade roast the beef should be slightly marbled
- 2 tbpn oil
- 1/2 Spanish onion finely chopped
- 1 plum tomatoes quartered
- 1 banana pepper
- 1 tbsp caraway seeds
- 1 tbsp Hungarian paprika
- 1 tbsp kosher salt
- 3 small carrots peeled and thinly sliced
- 2 stalks celery cut on the diagonal
- 2 medium white potatoes peeld and sliced in 8ths
- 1 recipe Mini Dumplings for Soup
Instructions
- Gather all ingredients before starting recipe.
Soup Base
- Cut beef into 1-1 1/2" sized cubes
- Heat oil in a large saucepan and peel and dice the onion, quarter the tomato and add vegetables, including the banana pepper to saucepan and cook until the vegetables get soft
- Remove pan from heat and add paprika, salt and caraway seeds
- Then add cubed beef and return to medium high heat
- Cook until the juices start to release from the beef, then turn down and simmer, covered, for about 1 and 1/2 hours, or until the beef is tender.
Vegetables
- Gather vegetables before starting
- Add 2 cups of water and bring soup back to a low boil
- Peel and slice 3 medium carrots, 2 small potatoes and 2 stalks of celery and add to soup and cook until the vegetables are soft 20-30 minutes
Final Step
- While the soup is still simmering, pinch small pieces off the ball of dough and drop into the simmering soup
- The dumplings will rise to the top when they are cooked
- Serve hot in rimmed soup bowls