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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Perfect for chilly evenings, serve with crusty rolls. Ingredients:
3 tablespoons butter |
1 1/2 cups chopped onions |
1 tablespoon chopped garlic |
1 1/2 lbs cubed top sirloin steaks (or more, if desired) |
1/2 cup flour |
2 tablespoons paprika |
3 tablespoons tomato paste |
1 (16 ounce) can tomatoes, undrained, chopped |
8 cups water |
8 teaspoons beef bouillon |
2 tablespoons sugar |
4 potatoes, diced |
4 large carrots, diced |
2 green bell peppers, diced |
2 red bell peppers, diced |
1 bay leaf |
1/2 teaspoon dried marjoram |
1/2 teaspoon caraway seed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup cream (or less, if desired) |
Directions:
1. Melt butter in large soup kettle over medium-high heat and add onions; cook until translucent.
2. Stir in garlic and meat; cook and stir until meat is browned on all sides.
3. Add flour, paprika and tomato paste; stir until smooth.
4. Add tomatoes, water and bouillon; stir to separate meat.
5. Add remaining ingredients except cream; stir to combine.
6. Heat to boiling; reduce heat and simmer about 1 hour or until meat and vegetables are tender.
7. Remove bay leaf; stir in cream.
8. Remove from heat 30 minutes before serving.
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