Beef Goulash Soup

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup sweet Hungarian paprika
• 2 teaspoons caraway seeds, chopped
• 1 pound ground beef sirloin
• 2 tablespoons tomato paste
• One 14-ounce can diced tomatoes
• 1 cup thinly sliced roasted red peppers
• 1 quart low-sodium beef broth
• Salt
• Freshly ground pepper
• 4 ounces wide egg noodles (2 cups)
• Creme fraiche or sour cream, for serving

1. In a large Dutch oven or pot, heat the oil.
2. Add the onion and garlic and cook over moderate heat until softened.
3. Add the paprika and caraway and cook for 1 minute.
4. Add the beef and cook, breaking up the meat, until no longer pink, 3 minutes.
5. Add the tomato paste, diced tomatoes with their juices, red peppers, broth and 1 cup of water.
6. Season with salt and pepper and bring to boil.
7. Cover partially and simmer for 25 minutes.
8. Meanwhile, in a saucepan of salted boiling water, cook the noodles until al dente.
9. Drain.
10. Add the noodles to the soup and cook for 2 minutes.
11. Ladle the soup into bowls and garnish with a dollop of creme fraiche.

extravirgin olive oil, onion, garlic, sweet hungarian paprika, caraway seeds, ground beef sirloin, tomato paste, tomatoes, red peppers, beef broth, salt, freshly ground pepper, egg noodles, sour cream

Taken from www.foodandwine.com/recipes/beef-goulash-soup (may not work)