Goulash Soup

• 3 tablespoons butter
• 1 lb top round steak, cut into 1/2-inch cubes
• 1 12 cups chopped onions
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 4 (14 ounce) cans chicken broth, plus enough water to equal 8 cans
• 1 (14 ounce) can whole tomatoes, drained, chopped and juice reserved
• 4 large carrots, diced
• 1 bay leaf
• 12 teaspoon marjoram
• 12 teaspoon caraway seed, crushed
• 12 teaspoon fresh ground pepper
• 1 cup uncooked macaroni
• 12 cup sour cream

1. Melt butter in large Dutch oven over medium-high heat.
2. Add beef and brown on all sides for 5 minutes.
3. Transfer to a plate; set aside.
4. Add onion and garlic and cook for 5 minutes.
5. Add beef, flour and paprika; cook, stirring constantly, for 3 minutes.
6. Stir in tomato paste until smooth.
7. Add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper.
8. Bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes.
9. Add macaroni and simmer until beef is just tender and vegetables are cooked through, about 20-30 minutes.
10. Remove bay leaf.
11. Top each serving with sour cream.

butter, onions, garlic, flour, paprika, tomato paste, chicken broth, tomatoes, carrots, bay leaf, marjoram, caraway, ground pepper, macaroni, sour cream

Taken from www.food.com/recipe/goulash-soup-134536 (may not work)