As you can see, I am still on my ground beef kick. And why you might ask. Well – lean ground beef is versatile, relatively inexpensive, relatively low in fat, a good protein source, and tasty. (Really, what more can you ask from a simple, easy to obtain food product?) And when combined with other healthy ingredients, ground beef is the base for many quick and easy dishes including this wonderful soup. (I call ground beef “wonder meat” because it is the perfect meat for all the working mothers and fathers (can’t forget all those guys out there who are the family cooks) who rush home from work and are greeted with those 3 little words all parents hear upon entering their home. And no, it’s not “I love you”. It’s “what’s for dinner”?) So this is yet another recipe to help you prepare an easy, healthy dish that is on the table before your kidlets have time to declare that they are about to expire from hunger. As if?? (And yes, this recipe is great for seniors too. Healthy, easy to prepare, and basically a one dish meal.)
So yesterday when I was deciding what to do with the pound of ground beef I had taken out of the freezer, I decided to search for a goulash style soup that featured ground beef. (I love Hungarian food, so I often start a search with the word “Hungarian”.)
This soup recipe is out of the Food and Wine magazine. (I did use noodles instead of potatoes, added some sour cream, and used less salt than originally called for, but the rest is straight off the Food and Wine magazine web site. Great recipe site BTW!)
So do yourself a favor and make this soup next time you want to use ground beef in a less than traditional way. And I know, spaghetti, tacos, chili, and hamburgers are delicious too. But often, a new dish is as welcome to your family as fixing a new recipe is for the cook. And always remember, it’s all about you – the cook. If you’re happy in the kitchen, your family are going to reap the benefits. And since the kitchen is the heart of any home, who knows, you might even hear “I love you” more often. Stranger things have happened in the name of good eating.
- 1 lb. lean ground beef
- 1 lg. onion, chopped
- 1 green bell pepper, chopped
- 2 T. flour
- 2 T. Hungarian paprika (sweet, not smoked or hot)
- ¼ tsp. cayenne
- 1 tsp. dried marjoram
- 1¼ tsp. caraway seeds (don’t even think about leaving them out!)
- ¾ tsp. kosher salt
- freshly ground black pepper (small amount)
- 1 T. tomato paste
- 3 c. beef broth
- 3 c. water
- 1½ – 2 c. egg noodles
- ½ c. sour cream, plus more for the table
In a heavy covered soup pan, lightly brown the ground beef over medium high heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the paprika, cayenne, marjoram, caraway seeds, salt, pepper, tomato paste, broth, and water. Bring to a boil. Reduce the heat, stir, cover, and simmer for 20 minutes.
Add the noodles and cook just until al dente. Stir in the sour cream, adjust seasoning, and serve with additional sour cream if desired.