Gulashsuppe (Goulash Soup)

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• 2 cups chopped yellow onion
• 1 tablespoon minced garlic
• 1/4 cup Hungarian sweet paprika
• 1/4 teaspoon cayenne pepper
• 1 28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)
• 1 pound grass fed ground sirloin
• 1/2 pound ground pork
• 1 red bell pepper, cored, seeded and cut into 1/2" dice
• 3 tablespoons tomato powder or paste
• 2 bay leaves
• 1/4 cup dry red wine
• 6 cups homemade chicken broth
• 8 ounces elbow macacroni
• 1 1/2 teaspoons kosher salt
• 1/2 freshly ground black pepper
• sour cream for serving
• freshly chopped flat-leaf Italian parsley for serving

1. In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.
2. Add the onion, sprinkle with sugar and saute for 8-10 minutes until soft and translucent.
3. Add the garlic and caraway and cook for 1 minute.
4. Stir in the paprika and cayenne and cook for 1 minute.
5. Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.
6. Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.
7. Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.
8. Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley.

extravirgin olive oil, unsalted butter, sugar, yellow onion, garlic, sweet paprika, cayenne pepper, tomatoes, ground sirloin, ground pork, red bell pepper, tomato powder, bay leaves, red wine, chicken broth, macacroni, kosher salt, ground black pepper, sour cream, flatleaf italian parsley

Taken from food52.com/recipes/24079-gulashsuppe-goulash-soup (may not work)