Goulash Soup

• 2 tablespoons medium (sweet-hot) paprika, or mild with 1/4 teaspoon cayenne pepper added
• 1 tablespoon vegetable oil
• 1 medium-size onion, peeled and coarsely chopped (about 1 cup)
• 1 medium-size red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 cup)
• 3 1/2 cups rich meat broth (see recipe)
• 2 1/2 pounds beef chuck steak, cut into 1/4-inch cubes
• 2 cloves garlic, smashed, peeled and chopped
• 1 pound potatoes, peeled and cut into 1/4-inch cubes
• 1/4 teaspoon caraway seeds
• 1/2 cup tomato puree
• 1 teaspoon kosher salt, optional

1. Combine paprika and oil in a 5-quart casserole with tight-fitting lid.
2. Form into a mound in the center of the dish.
3. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
4. Add onions and peppers and stir to coat with the oil and paprika mixture.
5. Cook, uncovered, at 100 percent power for 3 minutes.
6. Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt.
7. Cover and cook at 100 percent power for 15 minutes.
8. Remove from oven and uncover.
9. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
10. Remove from oven and stir in salt, if desired.
11. Serve over noodles.

paprika, vegetable oil, onion, red bell pepper, rich meat broth, beef chuck steak, garlic, potatoes, caraway seeds, tomato puree, kosher salt

Taken from cooking.nytimes.com/recipes/4939 (may not work)