Hungarian Beef-and-Potato Soup



1 pound(s) ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoon(s) flour
1 pound(s) boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
2 tablespoon(s) paprika
1/4 teaspoon(s) cayenne
1 teaspoon(s) dried marjoram
1 1/4 teaspoon(s) caraway seeds
1 1/4 teaspoon(s) salt
1 tablespoon(s) tomato paste
3 cup(s) canned low-sodium beef broth or homemade stock
3 cup(s) water

1. Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
2. Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
3. Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
4.Variation: Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.

Yields: 4 servings