Rich Hungarian Goulash Soup

• 1-1/4 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 4 medium onions, chopped
• 6 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon caraway seeds, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt-free seasoning blend
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 cups cubed peeled potatoes
• 2 cups sliced carrots
• 2 cups cubed peeled rutabagas
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 large sweet red pepper, chopped
• 1 cup fat-free sour cream

1. In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings.
2. Heat remaining oil in same pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned. Add the paprika, caraway, pepper, cayenne and seasoning blend; cook and stir 1 minute.
3. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
4. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour cream.

beef stew meat, olive oil, onions, garlic, paprika, caraway seeds, pepper, cayenne pepper, salt, beef broth, potatoes, carrots, peeled rutabagas, tomatoes, sweet red pepper, sour cream

Taken from www.tasteofhome.com/recipes/rich-hungarian-goulash-soup/ (may not work)