“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 :)”
READY IN:
1hr 35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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