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Paprika, cayenne pepper and caraway spice up tender chunks of beef, potatoes and carrots in this tantalizing tomato-based soup from field editor Sharon Wilson Bickett of Chester, South Carolina. She garnishes each bowl with a dollop of sour cream.
Nutritional Facts 1 serving (1 cup) equals 160 calories, 5 g fat (2 g saturated fat), 31 mg cholesterol, 455 mg sodium, 16 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Beef Goulash Soup in Taste of Home August/September 2002, p19
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 10, 2010 by lisa53202
Sorry to say we thought this had too much tomato and needed some additional flavor.
Reviewed on Nov. 19, 2009 by JRene
I make this soup once a month for our adult Bible study. Everyone loves the hearty beef and vegetable soup with a spicy kick! I especially appreciate the use of sirloin instead of stew meat which is too fatty for my taste. Excellent recipe!!
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