Print Options

Back to Beef Goulash Soup >

Include these items:

Select reviews >

Taste of Home Logo

Beef Goulash Soup

 Beef Goulash Soup
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.
16 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

  • 2 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 tablespoons olive oil
  • 3 medium potatoes, peeled and cubed
  • 3 medium carrots, chopped
  • 4 cups beef broth
  • 1 cup water
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 tablespoon caraway seeds
  • Sour cream

Directions

  • In a Dutch oven over medium-high heat, cook and stir the beef, onion
  • and green pepper in oil until meat is browned on all sides; drain.
  • Stir in the next 10 ingredients. bring to a boil. Reduce heat; cover
  • and simmer for 25-30 minutes or until potatoes are tender.
  • Stir in the tomatoes, tomato paste and caraway seeds. Cover and

2 of 2

Beef Goulash Soup (continued)

Directions (continued)

  • simmer 25-30 minutes longer or until meat is tender. Discard bay
  • leaves. Top each serving with a dollop of sour cream. Yield: 16
  • servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.