In a Saucepan
Hungarian Goulash Soup
1 tablespoon olive oil
1 large red onion, quartered and thinly sliced
1¼ pounds beef chuck, trimmed and cut into ¾-inch chunks
1 large red bell pepper, cut into ½-inch pieces
1½ teaspoons paprika, preferably smoked
¾ teaspoon caraway seeds, crushed
½ teaspoon salt
¼ teaspoon black pepper
5 cups reduced-sodium beef broth
1 (14½-ounce) can petite diced tomatoes
½ cup fat-free sour cream
¼ cup chopped fresh flat-leaf parsley
1 Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, until softened and lightly browned, about 8 minutes. Add beef and cook, stirring, until browned, about 5 minutes.
2 Add bell pepper, paprika, caraway seeds, salt, and black pepper to pot; cook, stirring constantly, until fragrant, about 30 seconds. Add broth and tomatoes; bring to boil. Reduce heat and simmer, covered, until beef is fork-tender, about 1½ hours.
3 Uncover pot and simmer 30 minutes. Remove pot from heat; stir in sour cream and parsley.
PER SERVING (1⅓ cups): 225 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 41 mg Chol, 472 mg Sod, 12 g Carb, 5 g Sugar, 2 g Fib, 25 g Prot, 69 mg Calc.
HEALTHY EXTRA
Stir 2 cups of sliced cremini or oyster mushrooms into the soup along with the tomatoes in step 2.