Hungarian Beef Soup

Name: Hungarian Beef Soup
Yield: 8
Ingredients: 250g lean beef, cut into thin strips; 5 medium onions, peeled and chopped; 750g beef, lean, cut into 2.5cm cubes; 1/2 teaspoon paprika (optional); 3 1/2 teaspoons sweet paprika; 1/8 teaspoon marjoram; 9 cups water; 4 cups tomato, peeled, seeded, and chopped; 1/2 cup dry red wine (optional); 1 1/2 teaspoons salt; 3 1/2 teaspoons black pepper; 5 medium potatoes, peeled and cut into small cubes; 200g sausage, type Lion's, cut into small cubes; 1 1/4 cups water; 1 tablespoon all-purpose flour; dry red wine (optional); salt and black pepper to taste

1
250g lean beef, cut into thin strips
2
5 medium onions, peeled and chopped
3
750g beef, lean, cut into 2.5cm cubes
4
1/2 teaspoon paprika (optional)
5
3 1/2 teaspoons sweet paprika
6
1/8 teaspoon marjoram
7
9 cups water
8
4 cups tomato, peeled, seeded, and chopped
9
1/2 cup dry red wine (optional)
10
1 1/2 teaspoons salt
11
3 1/2 teaspoons black pepper
12
5 medium potatoes, peeled and cut into small cubes
13
200g sausage, type Lion's, cut into small cubes
14
1 1/4 cups water
15
1 tablespoon all-purpose flour
16
dry red wine (optional)
17
salt and black pepper to taste

Ingredients

1
250g lean beef, cut into thin strips
2
5 medium onions, peeled and chopped
3
750g beef, lean, cut into 2.5cm cubes
4
1/2 teaspoon paprika (optional)
5
3 1/2 teaspoons sweet paprika
6
1/8 teaspoon marjoram
7
9 cups water
8
4 cups tomato, peeled, seeded, and chopped
9
1/2 cup dry red wine (optional)
10
1 1/2 teaspoons salt
11
3 1/2 teaspoons black pepper
12
5 medium potatoes, peeled and cut into small cubes
13
200g sausage, type Lion's, cut into small cubes
14
1 1/4 cups water
15
1 tablespoon all-purpose flour
16
dry red wine (optional)
17
salt and black pepper to taste

Directions

1
Cut the lean beef into thin strips
2
Place the strips in a pot and fry them until they're transparent, stirring occasionally
3
Remove the beef, drain the fat, and return the fat to the pot
4
Add the onion and beef cubes and cook until the onion is golden brown
5
Add the paprika, sweet paprika, and marjoram
6
Cook over low heat for 2 minutes, stirring constantly
7
Add the water, cover, and cook until the meat is tender
8
Add the tomato, red wine (if using), salt, and black pepper, and stir well
9
Let it simmer, then reduce the heat, cover, and cook for an additional 25 minutes
10
Add the potatoes to the soup with the sausage and cook until the potato is tender
11
Mix the water with the flour and stir well to prevent lumps
12
Slowly pour this mixture into the hot soup, stirring constantly, and continue cooking over low heat until the soup thickens
13
If desired, add more red wine and season with salt and black pepper to taste
14
Cook for an additional 5 minutes and serve hot, garnished with parsley if desired