Ingredients
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2 onions
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2 cloves garlic
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3 tbsp canola oil
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1 lbs cubed beef stew meat
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1 tsp caraway seeds
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2 tbsp sweet paprika
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2 cups beef stock
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1 large red potato
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1 green pepper, stemmed and seeded
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2 tomatoes
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24 oz canned crushed tomatoes
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1 (12 oz) jar roasted red peppers
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1/4 cup plain Greek yogurt
Steps
1
1 Chop onions and mince garlic. Heat the oil in a large heavy casserole over low heat and sauté the onions and garlic for 5 min. Add the beef, caraway, paprika, salt (in moderation) and pepper. Raise heat to medium high and toss beef cubes with spices for 5 min. Bring the beef stock to the boil.
2
Turn the heat to low and partially cover to allow some steam to escape. Simmer 2 hours, stirring occasionally. Peel the potatoes and cut into 1-inch cubes. Roughly chop the peppers and tomatoes. Add potatoes, peppers and tomatoes to the meat mixture. Stir and continue to cook, partially covered, for 30 min.
3
Add tomato puree to the reserved goulash and simmer for 10 min. Meanwhile, drain the peppers in a colander. Cut the peppers into chunks and add to the soup. Simmer another 10 min. Add salt (in moderation) and pepper to taste.
4
Ladle into soup bowls and top each serving with 1 tbsp yogurt.
Tips
Sprinkle the soup with paprika or chopped coriander.
