Beef Goulash Soup
16g CARB
Serves 4
Hands On 30 min.
Total 50 min.
- 6 oz. boneless beef top sirloin steak
- 1 tsp. olive oil
- ½ cup chopped onion
- 2 cups water
- 1 14.5-oz. can beef broth
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- ½ cup thinly sliced carrot
- 1 tsp. unsweetened cocoa powder
- 1 clove garlic, minced
- 1 cup thinly sliced cabbage
- ½ cup dried wide noodles (1 oz.)
- 2 tsp. paprika
- ¼ cup light sour cream
- Snipped fresh parsley (optional)
1. Trim fat from meat. Cut meat into ½-inch cubes. In a large saucepan cook and stir meat in hot oil over medium-high about 6 minutes or until browned. Add onion; cook and stir 3 minutes more or until onion softens.
2. Stir in the the next six ingredients (through garlic). Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until meat is tender.
3. Stir in the cabbage, noodles, and paprika. Simmer, uncovered, 5 to 7 minutes more or until noodles are tender but still firm. Remove from heat. Top each serving with some of the sour cream. If desired, sprinkle with parsley and additional paprika.
PER SERVING (1½ cups each) cal 188, fat 7 g (3 g sat. fat), chol 36 mg, sodium 397 mg, carb 16 g (3 g fiber, 6 g sugars), pro 14 g
