Heart Healthy, Beef Goulash Soup
Thursday, February 18, 2010
Beef Goulash Soup
4 servings Prep: 30 minutes
Cook: 20 minutes
Views Nutrition Facts
6 ounces boneless beef top sirloin steak
1 teaspoon olive oil
1/2 cup chopped onion (1 medium)
2 cups water
1 14-ounce can beef broth
1 14 1/2-ounce can low-sodium tomatoes, undrained and cut up
1/2 cup thinly sliced carrot (1 medium)
1 teaspoon unsweetened cocoa powder
1 clove garlic, minced
1 cup thinly sliced cabbage
1 ounce dried wide noodles (about 1/2 cup)
2 teaspoons paprika
1/4 cup light dairy sour cream
Snipped fresh parsley (optional)
Trim fat from steak. Cut steak into 1/2-inch cubes. In a large saucepan cook and stir steak cubes in hot oil over medium-high heat about 6 minutes or until beef is brown. Add onion; cook and stir about 3 minutes more or until tender.
Stir in the water, broth, undrained tomatoes, carrot, cocoa powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until beef is tender.
Stir in the cabbage, uncooked noodles, and the 2 teaspoons paprika. Simmer, uncovered, for 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.