HUNGARIAN STEAK SOUP

Steps:

• Pat the meat dry.
• Trim away any excess fat and cut the meat into 3/4-inch cubes.
• Cut the onion in half and coarsely chop one half.
• Thinly slice the other half and set aside.
• Core, seed, and cut the bell peppers in half.
• Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
• Set aside.
• Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
• Ad half the meat and brown on all sides, about 4 minutes.
• Transfer to a bowl with a slotted spoon.
• Add the remaining meat and repeat.
• Add the chopped onion and bell pepper chunks to the pot.
• Stir frequently until the vegetables soften, 4 to 5 minutes.
• Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
• Pour in the beef broth.
• Add the bay leaves garlic, and tomato paste.
• Return the meat and accumulated juices to the pot.
• Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
• Regulate the heat and cook for 20 minutes.
• If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
• Release pressure and uncover the cooker.
• The meat should be cooked through and tender.
• If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
• Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
• Pick out the meat cubes in the colander and return to the pot.
• Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
• Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
• Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
• Meanwhile, bring water to a boil in a large saucepan.
• Add the salt and noodles and cook until the noodles are just tender.
• Drain the noodles.
• Spoon 1/2 cup of noodles into each of 6 soup bowls.
• Ladle the hot soup over the noodles and serve at once.
• Pass the sour cream at the table.
• Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.