Beef Goulash Soup

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 :)

• Ready In: 1 hr 35 mins
• Serves: 10

Ingredients

• 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

1. Heat oil in a Dutch oven over medium heat.
2. Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
3. Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
4. Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
5. Add in tomato paste and stir for 2 minutes.
6. 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.
7. 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.
8. Season with black pepper and more salt if desired.
9. Ladle into bowls and top with sour cream.