Edith Adams' Bavarian Recipe
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Ingredients
2-3 lb.boneless chuck steak 1-1.5 kg
3/4 c. vinegar 175 mL
6 3/4 c. water 1.5 L
4 Tbsp. oil 60 mL
3 onions, finely chopped
3 garlic cloves, crushed and minced
5 1/2 fl.oz. tin tomato paste 156 mL tin
12 whole allspice berries
4 Tbsp. paprika 60 mL
1 Tbsp. salt 15 mL
1 tsp. coriander 5 mL
1/2 tsp. caraway seeds 2 mL
1/4 tsp. coarse black pepper 1 mL
Directions
Trim the chuck and cut into 3/4" (2 cm) cubes.
Combine the vinegar and 3/4 cup (175 mL) of the water; add the meat cubes and marinate several hours or overnight.
Heat the oil in a Dutch oven over low heat; add the onions and garlic.
Cover; cook until the vegetables are soft.
Add the meat and its vinegar marinade; sear on all sides.
Stir in remaining ingredients, including the remaining water.
Cover.
Cook over low heat 2 hours.
Remove the lid; continue cooking, stirring occasionally, until soup thickens.
Combine the vinegar and 3/4 cup (175 mL) of the water; add the meat cubes and marinate several hours or overnight.
Heat the oil in a Dutch oven over low heat; add the onions and garlic.
Cover; cook until the vegetables are soft.
Add the meat and its vinegar marinade; sear on all sides.
Stir in remaining ingredients, including the remaining water.
Cover.
Cook over low heat 2 hours.
Remove the lid; continue cooking, stirring occasionally, until soup thickens.
