> 2 onions
> 2 cloves garlic
> 3 tbsp canola oil
> 1 lbs cubed beef stew meat
> 1 tsp caraway seeds
> 2 tbsp sweet paprika
> 2 cups beef stock
> 1 large red potato
> 1 green pepper, stemmed and seeded
> 2 tomatoes
> 24 oz canned crushed tomatoes
> 1 (12 oz) jar roasted red peppers
> 1/4 cup plain Greek yogurt
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.
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.
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.
Ladle into soup bowls and top each serving with 1 tbsp yogurt.
Sprinkle the soup with paprika or chopped coriander.