Dd's Beef Vegetable Goulash Soup

BEEF VEGETABLE GOULASH SOUP

½# leftover steak, cubed (can use pot roast, ground beef)

1 TB olive oil

4 oz cremini mushrooms, sliced

1 small onion, chopped

1 small carrot, ½-inch cubes

1 stalk celery, ½-inch cubes

½ small green bell pepper, ½-inch cubes

Salt, black pepper

2 cloves garlic

½ tsp. salt

¼ tsp. black pepper

1/2 tsp caraway seeds

2 TB paprika

2 TB flour

1 TB tomato paste

1/4 c red wine

12-16 oz beef broth

1 bay leaf

1 small tomato, chopped

1 small potato, peeled, 1-inch cubes

 

In a large stockpot over medium heat; saute mushrooms in oil until tender. Remove to a bowl; set aside. 

Into pot brown onion, carrot, celery and bell pepper; stirring frequently until slightly browned. Season as needed.

Add garlic, salt, pepper, caraway seeds, paprika, flour and tomato paste. Cook stirring constantly, about 30 seconds. 

Add wine, stirring to loosen up the brown bits. Add broth, bay leaf, tomato, potato and mushroom/onion mixture. 

Bring to a boil. Reduce heat to low. Cover; simmer until potatoes are cooked through 20-30 minutes. Stir in steak to heat through. Remove bay leaf and adjust seasoning. Serves 2.