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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Really hearty soup for those cold nights! (source: supermarket flyer) Ingredients:
3 tablespoons butter |
1 lb top round steak, cut into 1/2-inch cubes |
1 1/2 cups chopped onions |
1 tablespoon minced garlic |
2 tablespoons flour |
2 tablespoons paprika |
3 tablespoons tomato paste |
4 (14 ounce) cans chicken broth, plus enough water to equal 8 cans |
1 (14 ounce) can whole tomatoes, drained, chopped and juice reserved |
4 large carrots, diced |
1 bay leaf |
1/2 teaspoon marjoram |
1/2 teaspoon caraway seed, crushed |
1/2 teaspoon fresh ground pepper |
1 cup uncooked macaroni |
1/2 cup sour cream |
Directions:
1. Melt butter in large Dutch oven over medium-high heat.
2. Add beef and brown on all sides for 5 minutes.
3. Transfer to a plate; set aside.
4. Add onion and garlic and cook for 5 minutes.
5. Add beef, flour and paprika; cook, stirring constantly, for 3 minutes.
6. Stir in tomato paste until smooth.
7. Add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper.
8. Bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes.
9. Add macaroni and simmer until beef is just tender and vegetables are cooked through, about 20-30 minutes.
10. Remove bay leaf.
11. Top each serving with sour cream.
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