Beef Goulash Soup

• 4 -6 tablespoons oil (or as needed)
• 2 teaspoons seasoning salt
• 2 tablespoons paprika, divided
• 2 lbs boneless beef top sirloin steaks (cut into about 1/2-inch cubes)
• 2 medium onions, chopped
• 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
• 0.5 (6 ounce) can tomato paste (freeze the rest for another time)
• 1 green bell pepper, seeded and chopped
• 2 carrots, peeled and diced
• 5 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 large bay leaf
• 3 potatoes (peeled and cut into about 1-inch cubes)
• 1 (28 ounce) can crushed tomatoes
• 1 -2 tablespoon caraway seed
• 2 teaspoons sugar (or to taste)
• fresh ground black pepper (to taste)
• sour cream

1. Heat oil in a Dutch oven over medium heat.
2. Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
3. Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
4. Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
5. Add in tomato paste and stir for 2 minutes.
6. Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.
7. Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.
8. Season with black pepper and more salt if desired.
9. Ladle into bowls and top with sour cream.

oil, salt, paprika, sirloin, onions, red pepper, tomato paste, green bell pepper, carrots, beef broth, worcestershire sauce, bay leaf, potatoes, tomatoes, caraway seed, sugar, fresh ground black pepper, sour cream

Taken from www.food.com/recipe/beef-goulash-soup-284615 (may not work)