Ingredients
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2 lbs sirloin steaks, cut into 1/2 inch cubes
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1 large onion, chopped
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1 large green pepper, chopped
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2 tablespoons oil
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3 medium potatoes, peeled and cubed
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3 medium carrots, chopped
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4 cups beef broth
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1 cup water (or 5 cups beef broth)
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2 tablespoons paprika
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1 tablespoon sugar
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salt and pepper
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1/4 teaspoon cayenne pepper
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2 bay leaves
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1 (28 ounce) can crushed tomatoes
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1 (6 ounce) can tomato paste
Instructions
- In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
- Add in the next 10 ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
- Stir in the crushed tomatoes and the tomato paste.
- Cover and simmer for another 25-30 mins longer, or until the meat is tender.
- Discard the bay leaves before serving.
- Garnish soup bowls with a couple of tablespoons of sour cream if desired.