Goulash Soup

• 1 tablespoon olive oil
• 400 g beef chuck steaks, trimmed, cubed
• 1 12 medium brown onions, chopped
• 2 medium carrots, peeled, chopped
• 1 red capsicum, chopped
• 4 garlic cloves, crushed
• 1 12 tablespoons sweet paprika
• 4 cups beef stock
• 800 g diced tomatoes
• 650 g sebago potatoes, peeled, cubed
• sour cream, to serve
• fresh chives, to serve

1. Heat oil in a saucepan over medium-high heat.
2. Cook steak, stirring, in 2 batches, for 2 to 3 minutes or until browned.
3. Transfer to a bowl.
4. Add onion, capsicum and carrot to pan.
5. Cook, stirring, for 5 minutes or until softened.
6. Add garlic and paprika.
7. Cook, stirring, for 30 seconds or until fragrant.
8. Add stock and tomato.
9. Stir to combine.
10. Add steak.
11. Bring to the boil.
12. Reduce heat to low.
13. Simmer, covered, for 1 hour or until steak is tender.
14. Add potato.
15. Cook, partially covered, for 30 minutes or until slightly thickened and potato tender.
16. Season with pepper.
17. Ladle into bowls.
18. Dollop with sour cream.
19. Sprinkle with chives.
20. Serve.

olive oil, beef chuck, brown onions, carrots, red, garlic, sweet paprika, beef stock, tomatoes, sebago potatoes, sour cream, fresh chives

Taken from www.food.com/recipe/goulash-soup-504286 (may not work)