Recipe by Kittencal@recipezazz
A delicious hearty soup best served as a main meal with crusty bread, this is even better the next day! -- for a lighter beef flavor use 3 cups beef broth and 2 cups water, I have listed the chili flakes as optional so you may omit if desired or adjust to suit heat level, my family likes extreme heat so I use a scant tablespoonful :)
Top Review by Aroostook
Loved this hearty soup! I strayed a bit from the original recipe and changed a few ingredients. Added smoked brat sausage pieces and subbed barley for the potatoes.The husband does not like the taste of caraway seeds for made a hald batch for him w/o. Also tried the "Wolfgang Puck" brand beef broth..wow! It was so full of flavors that I cut back on the seasoning salt and worcestershire sauce. Kitten...this soup was served together crusty peasant bread right out of the oven and was a great hit! Thanks so much for posting! =) Barb
- 4 -6 tablespoons oil (or as needed)
- 2 teaspoons seasoning salt
- 2 tablespoons paprika, divided
- 2 lbs boneless beef top sirloin steaks (cut into about 1/2-inch cubes)
- 2 medium onions, chopped
- 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
- 0.5 (6 ounce) can tomato paste (freeze the rest for another time)
- 1 green bell pepper, seeded and chopped
- 2 carrots, peeled and diced
- 5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 large bay leaf
- 3 potatoes (peeled and cut into about 1-inch cubes)
- 1 (28 ounce) can crushed tomatoes
- 1 -2 tablespoon caraway seed
- 2 teaspoons sugar (or to taste)
- fresh ground black pepper (to taste)
- sour cream
Directions See How It's Made
- Heat oil in a Dutch oven over medium heat.
- Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
- Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
- Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
- Add in tomato paste and stir for 2 minutes.
- Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.
- Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.
- Season with black pepper and more salt if desired.
- Ladle into bowls and top with sour cream.