Hungarian Soup (Potage Hongrois)

Ingredients

• 400 grams beef sirloin (faux-filet), cut into large dice
• 1 large onion, minced
• 1 pinch paprika
• 1 small pinch fine salt
• 3 grams caraway seeds (kummel)
• garlic, crushed
• 15 grams flour
• 1.75 liters ordinary consommé (cooking stock)
• 2 medium Holland potatoes, cut into dice
• 2 cups small croutons, fried in butter

Instructions

1. Heat butter in a heavy pot and sauté the beef sirloin cut into large dice, adding the minced onion.
2. Season and flavor with a pinch of paprika, a small pinch of fine salt, 3 grams of caraway seeds, and garlic crushed to the size of a small bean.
3. Dust with flour and cook briefly to lightly color it. Moisten with 1 liter three-quarters of ordinary consommé (cooking stock). Bring to a boil, then simmer gently.
4. After one hour of very slow cooking, add the Holland potatoes cut into dice.
5. Continue cooking gently for a total of 3 hours and 30 minutes.
6. When serving, finish with small croutons cut into dice and fried in butter.