Goulash Soup

Ingredients

• 2 tablespoons medium (sweet-hot) paprika, or mild with 1/4 teaspoon cayenne pepper added
• 1 tablespoon vegetable oil
• 1 medium-size onion, peeled and coarsely chopped (about 1 cup)
• 1 medium-size red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 cup)
• 3 ½ cups rich meat broth (see recipe)
• 2 ½ pounds beef chuck steak, cut into 1/4-inch cubes
• 2 cloves garlic, smashed, peeled and chopped
• 1 pound potatoes, peeled and cut into 1/4-inch cubes
• ¼ teaspoon caraway seeds
• ½ cup tomato puree
• 1 teaspoon kosher salt, optional

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    403 calories; 26 grams fat; 10 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 28 grams protein; 96 milligrams cholesterol; 432 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
2. Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
3. Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
4. Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
5. Remove from oven and stir in salt, if desired. Serve over noodles.