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Beef Goulash Soup

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chunks of beef chuck.

  • Total Time:
  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, finely chopped

  • 2 garlic cloves, minced

  • 1/4 cup sweet Hungarian paprika

  • 2 teaspoons caraway seeds, chopped

  • 1 pound ground beef sirloin

  • 2 tablespoons tomato paste

  • One 14-ounce can diced tomatoes

  • 1 cup thinly sliced roasted red peppers

  • 1 quart low-sodium beef broth

  • Salt

  • Freshly ground pepper

  • 4 ounces wide egg noodles (2 cups)

  • Crème fraîche or sour cream, for serving


  1. In a large Dutch oven or pot, heat the oil. Add the onion and garlic and cook over moderate heat until softened. Add the paprika and caraway and cook for 1 minute. Add the beef and cook, breaking up the meat, until no longer pink, 3 minutes. Add the tomato paste, diced tomatoes with their juices, red peppers, broth and 1 cup of water. Season with salt and pepper and bring to boil. Cover partially and simmer for 25 minutes.
  2. Meanwhile, in a saucepan of salted boiling water, cook the noodles until al dente. Drain.
  3. Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls and garnish with a dollop of crème fraîche.

Suggested Pairing

Rich, spicy Italian red, like Aglianico.

Contributed By Published November 2012

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