 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
A delicious hearty soup best served as a main meal with crusty bread, this is even better the next day! - for a lighter beef flavor use 3 cups beef broth and 2 cups water, I have listed the chili flakes as optional so you may omit if desired or adjust to suit heat level, my family likes extreme heat so I use a scant tablespoonful :) Ingredients:
4 -6 tablespoons oil (or as needed) |
2 teaspoons seasoning salt |
2 tablespoons paprika, divided |
2 lbs boneless beef top sirloin steaks (cut into about 1/2-inch cubes) |
2 medium onions, chopped |
1 -2 teaspoon crushed red pepper flakes (optional or to taste) |
0.5 (6 ounce) can tomato paste (freeze the rest for another time) |
1 green bell pepper, seeded and chopped |
2 carrots, peeled and diced |
5 cups beef broth |
2 tablespoons worcestershire sauce |
1 large bay leaf |
3 potatoes (peeled and cut into about 1-inch cubes) |
1 (28 ounce) can crushed tomatoes |
1 -2 tablespoon caraway seed |
2 teaspoons sugar (or to taste) |
fresh ground black pepper (to taste) |
sour cream |
Directions:
1. Heat oil in a Dutch oven over medium heat.
2. Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
3. Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
4. Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
5. Add in tomato paste and stir for 2 minutes.
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. 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. Season with black pepper and more salt if desired.
9. Ladle into bowls and top with sour cream.
|
|