Name: Goulash Soup
Total time: 50 min
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 1/2-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 1/2-inch pieces; 1 cup canned crushed tomatoes; 1 teaspoon red-wine vinegar; 4 tablespoons sour cream, divided; 2 tablespoons chopped fresh parsley, divided

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 1/2 tablespoon parsley.

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Goulash Soup

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