Beef Goulash Soup - cooking recipe

Ingredients

4 -6 tablespoons oil (or as needed)
2 teaspoons seasoning salt
2 tablespoons paprika, divided
2 lbs boneless beef top sirloin steaks (cut into about 1/2-inch cubes)
2 medium onions, chopped
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
0.5 (6 ounce) can tomato paste (freeze the rest for another time)
1 green bell pepper, seeded and chopped
2 carrots, peeled and diced
5 cups beef broth
2 tablespoons Worcestershire sauce
1 large bay leaf
3 potatoes (peeled and cut into about 1-inch cubes)
1 (28 ounce) can crushed tomatoes
1 -2 tablespoon caraway seed
2 teaspoons sugar (or to taste)
fresh ground black pepper (to taste)
sour cream

Preparation

Heat oil in a Dutch oven over medium heat.
Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
Add in tomato paste and stir for 2 minutes.
Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.
Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.
Season with black pepper and more salt if desired.
Ladle into bowls and top with sour cream.