Hungarian Potato Wagyu Beef Soup

Ingredients

  • 1 pound MHC Ground Wagyu Beef
  • 1 Large Onion, diced
  • 1 Bell Pepper, Chopped
  • 2 Tablespoons Flour
  • 3 – 4 large potatoes, chopped ½ in size
  • 4 Tablespoons Hungarian Paprika
  • ¼ teaspoon Cayenne
  • 2 tablespoons dried Marjoram 
  • 1 tablespoon caraway seeds
  • 2 pinches salt
  • 1 tablespoon tomato paste (2 if you like)
  • 3 cups beef broth
  • 3 cups hot water

Directions

  1. Set a large pot over moderate heat. Add the Mason Hill Cattle Ground Beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
  2. Reduce heat, add Onion & Bell Pepper and cook stirring occasionally until the vegetables start to soften, about 10 minutes. Stir in the flour and cook for 1 minute.
  3. Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth & water. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.
  4. Serve up with a nice Japanese Milk Bread Roll.