GOULASH SOUP

Goulash Soup image

Provided by Barbara Kafka

Categories dinner, weekday, soups and stews, main course

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 tablespoons medium (sweet-hot) paprika, or mild with 1/4 teaspoon cayenne pepper added
1 tablespoon vegetable oil
1 medium-size onion, peeled and coarsely chopped (about 1 cup)
1 medium-size red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 cup)
3 1/2 cups rich meat broth (see recipe)
2 1/2 pounds beef chuck steak, cut into 1/4-inch cubes
2 cloves garlic, smashed, peeled and chopped
1 pound potatoes, peeled and cut into 1/4-inch cubes
1/4 teaspoon caraway seeds
1/2 cup tomato puree
1 teaspoon kosher salt, optional

Steps:

Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
Remove from oven and stir in salt, if desired. Serve over noodles.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 1 gram

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