Beef Goulash Soup

from foodandwine.com

submitted by Kathy Lindenbaum

serves 6

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

¼ cup sweet Hungarian paprika

2 teaspoons caraway seeds, crushed

1 pound ground beef sirloin

2 tablespoons tomato paste

1 14-ounce can diced tomatoes

1 cup thinly sliced roasted red peppers

1 quart low sodium beef broth

4 ounces wide egg noodles

salt and freshly ground pepper to taste

crème fraiche or sour cream for garnish

In a large Dutch oven or Slow Cooker, heat the oil. Add the onion and garlic and cook until softened. Add paprika and caraway and cook for 1 minute. Add the beef and cook, until pink, breaking up the meat – about 3 minutes.

Add tomato paste, diced tomatoes, red peppers, broth and 1 cup of water. Add salt and pepper to taste and bring to a boil. Simmer the soup for 25 minutes.

Meanwhile, cook the noodles in salted, boiling water until al dente and drain. Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls and garnish with a dollop of crème fraîche.

If you like a little more spice, add some red pepper flakes.