Beef Goulash Soup

• tablespoons oil (or as needed)4 -6 tablespoons
• teaspoons seasoning salt↗2 teaspoons
• tablespoons paprika, divided↗2 tablespoons
• lbs boneless beef top sirloin steaks (cut into about 1/2-inch cubes)↗2 lbs
• medium onions, chopped↗2
• teaspoon crushed red pepper flakes (optional or to taste)↗1 -2 teaspoon
• (6 ounce) can tomato paste (freeze the rest for another time)↗0.5 ounce
• green bell pepper, seeded and chopped1
• carrots, peeled and diced↗2
• cups beef broth↗5 cups
• tablespoons Worcestershire sauce↗2 tablespoons
• large bay leaf↗1
• potatoes (peeled and cut into about 1-inch cubes)↗3
• (28 ounce) can crushed tomatoes↗1 ounce
• tablespoon caraway seed1 -2 tablespoon
• teaspoons sugar (or to taste)↗2
• fresh ground black pepper (to taste)↗
• sour cream↗

Step-by-step instructions

1. 1

   Heat oil in a Dutch oven over medium heat.

2. 2

   Toss the beef cubes with seasoned salt and 2 teaspoons paprika.

3. 3

   Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.

4. 4

   Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.

5. 5

   Add in tomato paste and stir for 2 minutes.

6. 6

   Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.

7. 7

   Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.

8. 8

   Season with black pepper and more salt if desired.

9. 9

   Ladle into bowls and top with sour cream.