Jager Beef Soup
Jager Beef Soup
This healthy, hearty beef soup recipe has a touch of sour cream in it for a creaminess you won't be able to resist.This recipe by Jeanne Jones originally appeared in The Chicago Tribune.
Prep Time
25
minutes
Cook Time
1.75
hours
Servings
8
Total time: 2 hours, 10 minutes
Ingredients
- 2 1/4 pound pounds well-trimmed boneless beef chuck shoulder or top sirloin steak, cut into 1/2-inch cubes
- 1 teaspoon vegetable oil
- 1 large onion, preferably sweet, chopped
- 1 large green bell pepper, chopped
- 1 can (28 ounces) tomatoes in juice, undrained, coarsely chopped
- 1 can (about 14 ounces) beef broth
- 1 can (6 ounces) tomato paste
- 1 cup each: dry white wine, water
- 1 medium baking potatoes, peeled if desired, cut into 1/2-inch cubes
- 3 medium carrots, cut into 1/2-inch slices
- 3 tablespoon each: sugar, sweet hungarian paprika
- 1 teaspoon each: salt, caraway seed, pepper
- 2 bay leaves
- 1/4 teaspoon ground red pepper
- 12 ounce reduced-calorie sour cream or non-fat plain yogurt
- minced parsley
Directions
- Brown beef cubes in oil in large Dutch oven over medium heat.
- Add onion and bell pepper; cook 5 minutes, stirring occasionally.
- Add tomatoes, beef broth, tomato paste, wine, water, potatoes, carrots, sugar, paprika, salt, caraway seed, pepper, bay leaves and red pepper.
- Heat to a boil; reduce heat.
- Cover and simmer 1 1/2 hours or until beef is tender.
- Discard bay leaves.
- To serve, ladle into serving bowls and top with sour cream or yogurt.
- Garnish with parsley.