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Goulash Soup

  • 30 m
  • 50 m
Carolyn Casner
“Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.”

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion, diced
    • 1 medium green bell pepper, diced
    • 1 medium red bell pepper, diced
    • 12 ounces beef sirloin, trimmed and cut into ½-inch pieces
    • 1 tablespoon Hungarian paprika
    • 1 teaspoon dried marjoram
    • 1 teaspoon caraway seeds, lightly crushed
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 4 cups low-sodium beef broth
    • 12 ounces yellow potatoes, cut into ½-inch pieces
    • 1 cup canned crushed tomatoes
    • 1 teaspoon red-wine vinegar
    • 4 tablespoons sour cream, divided
    • 2 tablespoons chopped fresh parsley, divided

Directions

  • 1 Heat oil in a large saucepan over medium-high heat. Add onion, green pepper and red pepper; cook, stirring, until starting to soften, about 3 minutes. Add beef, paprika, marjoram, caraway seeds, salt and pepper. Cook, stirring, until the beef is no longer pink, 3 to 5 minutes. Stir in broth, potatoes and tomatoes; bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the potatoes are tender and the soup has thickened a bit, about 20 minutes. Stir in vinegar. Divide the soup among 4 bowls and garnish each with 1 tablespoon sour cream and ½ tablespoon parsley.
  • To make ahead: Refrigerate soup for up to 2 days. Reheat on the stovetop or in the microwave.
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