• Cut the beef into cubes of approx. 3–4 cm. Dice the pork fat or bacon finely.
• Cut onions, carrots, and potatoes into pieces of approx. 2×2 cm. Cut the peppers into coarse pieces and roughly chop the tomato.
• Heat the oil in a large pot. Add the pork fat or bacon and fry over medium heat until it begins to render and turn lightly golden.
• Add the onions, peppers, and beef. Fry everything for 5–10 minutes until the meat is browned.
• Add the paprika and stir until evenly distributed over the meat.
• Add caraway seeds, salt, and pepper. Pour in enough water to cover the meat. Bring to a boil, then simmer covered for 1 hour.
• Add carrots, potatoes, and tomato. Let the soup simmer for another 30–40 minutes until the vegetables are tender and the soup is flavorful.

Cipetke – Dough Preparation

• Crack the egg into a bowl, add flour and salt. Knead thoroughly until the dough is firm, elastic, and no longer sticky.
• Tear small pieces of cipetke dough with your fingers and add them directly to the pot during the last 10 minutes of cooking. Stir gently to prevent sticking.
• Taste and adjust seasoning. Serve with a spoonful of Erős Pista for added heat and preferably some good bread on the side.