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 :)
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 4 -6tablespoons oil (or as needed)
- 2teaspoons seasoning salt
- 2
- 2
- 2
- 1 -2
- 0.5
- 1
- 2
- 5cups beef broth
- 2tablespoons Worcestershire sauce
- 1large bay leaf
- 3
- 1(28 ounce) can crushed tomatoes
- 1 -2tablespoon caraway seed
- 2
-
Advertisement
DIRECTIONS
- 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.
Advertisement