Hungarian Soup

Ingredients

• half a pound of lean beef
• six onions
• four tablespoonfuls of flour
• three quarts of stock
• a quart of tomatoes
• a teaspoonful of caraway seeds
• half as much marjoram
• a large crushed garlic clove

Method

1. 1

   Sauté beef and onions, add flour, stock, and strained tomatoes.

2. 2

   Simmer for one hour, then add spices and cook slowly for another half hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 224. The excerpt below is the record exactly as published.

Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee Hungarian soup. Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much mar- joram, and a large crushed garlic clove

Cook this with the app: pantry check, scaling, and the assistant.