Hungarian Beef Soup

Hungarian Beef Soup

by MaxZhang95

4.8 (1)




1h 30m



A Western-style soup that contains sweet and sour, slightly spicy, rich and layered flavors.


Hungarian Beef Soup

1. After the beef tendon is soaked in bleeding water (this can be repeated 2-3 times, but the blood should not be soaked completely), remove the meat membrane and cut 2-3cm pieces.

Hungarian Beef Soup recipe

2. Finely chop garlic. Wash the mushrooms and remove the mushroom legs and slice them. Cut small onions into 1/4 pieces (cut large onions into strips). Peel the tomatoes and break them into pieces. Cut potatoes into pieces with a hob.

Hungarian Beef Soup recipe

3. Prepare spices. (Italian spices can be mixed with spices as shown in the picture.) (Use a bowl of hot water to melt half a chicken broth-flavored soup treasure as a stock)

Hungarian Beef Soup recipe

4. Heat the pan, add some cooking oil (butter is best), and cook until it's ripe. Add beef, a spoonful of salt, and half a spoon of black pepper and fry until slightly browned on both sides. Add onion, minced garlic, and mushrooms, and continue to fry for 3 minutes to make the onion translucent.

Hungarian Beef Soup recipe

5. Add 2 tablespoons of tomato sauce and stir fry for a minute and a half.

Hungarian Beef Soup recipe

6. Add crushed tomatoes and stir well, add all the broth and appropriate amount of water to 2/3 pot capacity, add all the cardamom, cumin, bay leaves, red pepper powder, dried chili powder, star anise in the auxiliary ingredients. Cover the lid, turn to a low heat, and simmer for 30 minutes.

Hungarian Beef Soup recipe

7. Add the potato pieces and continue to simmer for 30 minutes.

8. Cut the bell pepper into shreds, put it in the pot, and simmer for 20 minutes before it is out of the pot (you can add another salt according to the saltiness before out of the pot).

Hungarian Beef Soup recipe


1. The beef does not need to be blanched. Frying bloody beef can keep the beef juices intact and keep it from getting old.
2. The potatoes are added to thicken the soup.
3. The steps before adding water can be completed in the frying pan and then transferred to the stewing pan to prevent the beef from leaking water due to insufficient temperature during the frying process.


Similar recipes

Dry Mix Beef Slices

Beef (back Tendon), Millet Pepper, Peanut

Stir-fried Rice with Beef, Carrot and Pepper

Beef (back Tendon), Leftover Rice, Pea

Braised Beef

Beef (back Tendon), Water, Soy Sauce

Korean Sauce Beef

Beef (back Tendon), Garlic, Ginger

Beef with Sauce

Beef (back Tendon), Clove, Amomum

Braised Beef

Beef (back Tendon), Green Onions, Ginger

Cut Corners and Delicious Sauce Beef

Beef (back Tendon), Soy Sauce, Pepper

Beef Tendon Wide Noodles

Beef (back Tendon), Beef Tendon, Lasagna