Pussatatopf

Ingredients for 4 servings:

• 250 g bell pepper(s), green
• 500 g beefsteak tomatoes
• 1 bunch of soup vegetables
• 250 g beef (prime rib)
• 1 pinch of black pepper, freshly ground
• 2 onions
• 2 cloves garlic
• 100 g oil (olive oil)
• 1,000 ml water, hot
• 1 tbsp vegetable stock, granulated
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds
• ½ tsp thyme, dried
• 100 g pasta (wholemeal pasta)
• 2 pinches of paprika powder
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp chives, fresh, finely chopped
• 100 g sheep’s cheese (Pecorino)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hungarian stew

Cut the bell pepper into thin strips. Peel the tomatoes and dice the flesh. Finely chop the vegetables. Dice the meat and sprinkle with pepper. Finely dice the onions and garlic and fry in the olive oil, then remove with a slotted spoon. Fry the meat in the oil in two batches until crispy and brown. Add the diced onions and garlic and the prepared vegetables. Briefly fry everything. Add the water, broth, paprika, caraway seeds, and crushed thyme. Cover and simmer for 10 minutes. Add the pasta to the soup and cook in the uncovered pot for about 8 minutes. Stir in the paprika, parsley, and chives. Do not let the soup boil again. Finely grate the cheese and sprinkle it over the soup at the table.