Beef Goulash Soup

By ccavaletti

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/4 c Hungarian paprika
• 2 tsp caraway seeds, chopped
• 1 lb ground beef
• 2 Tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 1 c thinly sliced roasted red peppers
• 1 qt. beef broth
• salt and papper
• 4 oz wide egg noodles
• Creme fraiche or sour cream, for serving

Preparation

Step 1

In a large Dutch oven or pot, heat the oil. Add the onion and garlic and cook over moderate heat until softened. Add the paprika and caraway and cook for 1 minute. Add the beef and cook, breaking up the meat, until no longer pink, about 3 minutes.

Add the tomato paste, diced tomatoes with their juices, red peppers, broth and 1 c of water. season with salt and pepper and bring to a boil. Cover partially and simmer for 25 minutes.

Meanwhile, in a saucepan of salted water, cook the noodles until al dente. Drain.

Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls and garnish with a dollop of creme fraiche.

From Food and Wine Magazine, November 2012