Goulash Soup

🛒 Ingredients

• Beef stew meat (e.g., chuck) 100 g · 150 kcal
• Onion 45 g · 18 kcal
• Carrot 30 g · 12 kcal
• Potato 65 g · 50 kcal
• Red Bell Pepper 30 g · 9 kcal
• Diced tomatoes (canned) 30 g · 5 kcal
• Garlic 3 g · 4 kcal
• Tomato paste 7 g · 6 kcal
• Beef broth 130 g · 13 kcal
• Vegetable oil 7 g · 63 kcal
• Sweet Paprika 3 g · 8 kcal
• Caraway seeds 1 g · 3 kcal
• Dried Marjoram 0 g · 1 kcal
• Chili powder (optional) 0 g · 1 kcal

👨‍🍳 Instructions

1. Pat the beef dry and cut into 1-inch cubes. Heat vegetable oil in a large pot or Dutch oven over medium-high heat and brown the beef on all sides; remove and set aside.
2. Add diced onion to the same pot and sauté until softened, about 5-7 minutes. Stir in minced garlic, sweet paprika, and caraway seeds, cooking for 1 minute until fragrant.
3. Stir in the tomato paste and diced tomatoes, cooking for another 2 minutes. Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
4. Return the beef to the pot, then add the remaining beef broth, diced potatoes, carrots, red bell pepper, and dried marjoram. If using, add chili powder.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender and vegetables are soft. Season with salt to taste.