Beef Goulash Soup Recipe

4 1 3
Beef Goulash Soup Recipe
Beef Goulash Soup Recipe photo by Taste of Home
Publisher Photo

Beef Goulash Soup Recipe

Read Reviews
4 1 3
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Beef Goulash Soup in Taste of Home August/September 2002, p19

Nutritional Facts

1 cup: 160 calories, 5g fat (2g saturated fat), 31mg cholesterol, 455mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 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
  1. 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.
  2. Stir in the tomatoes, tomato paste and caraway seeds. Cover and 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.
Originally published as Beef Goulash Soup in Taste of Home August/September 2002, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Goulash Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lisa53202 User ID: 1079567 135484
Reviewed Jan. 10, 2010

"Sorry to say we thought this had too much tomato and needed some additional flavor."

Loading Image