To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chunks of beef chuck.
Slideshow:Delicious One-Pot Meals
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
Freshly ground pepper
4 ounces wide egg noodles (2 cups)
Crème fraîche or sour cream, for serving
How to Make It
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.
Meanwhile, in a saucepan of salted boiling water, cook the noodles until al dente. Drain.
Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls and garnish with a dollop of crème fraîche.
Rich, spicy Italian red, like Aglianico.
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