Goulash Soup

Really hearty soup for those cold nights! (source: supermarket flyer)

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 3  tablespoons butter
• 1  lb top round steak, cut into 1/2-inch cubes
• 1 1⁄2 cups  chopped onions
• 1  tablespoon  minced garlic
• 2  tablespoons flour
• 2  tablespoons paprika
• 3  tablespoons tomato paste
• 4 (14 ounce) cans chicken broth, plus enough water to equal 8 cans
• 1 (14 ounce) can whole tomatoes, drained, chopped and juice reserved
• 4  large carrots, diced
• 1  bay leaf
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon caraway seed, crushed
• 1⁄2 teaspoon fresh ground pepper
• 1  cup  uncooked macaroni
• 1⁄2 cup sour cream

Directions

1. Melt butter in large Dutch oven over medium-high heat.
2. Add beef and brown on all sides for 5 minutes.
3. Transfer to a plate; set aside.
4. Add onion and garlic and cook for 5 minutes.
5. Add beef, flour and paprika; cook, stirring constantly, for 3 minutes.
6. Stir in tomato paste until smooth.
7. Add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper.
8. Bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes.
9. Add macaroni and simmer until beef is just tender and vegetables are cooked through, about 20-30 minutes.
10. Remove bay leaf.
11. Top each serving with sour cream.