Goulash Soup

Goulash Soup

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.