Jager Beef Soup

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

1. Brown beef cubes in oil in large Dutch oven over medium heat.
2. Add onion and bell pepper; cook 5 minutes, stirring occasionally.
3. Add tomatoes, beef broth, tomato paste, wine, water, potatoes, carrots, sugar, paprika, salt, caraway seed, pepper, bay leaves and red pepper.
4. Heat to a boil; reduce heat.
5. Cover and simmer 1 1/2 hours or until beef is tender.
6. Discard bay leaves.
7. To serve, ladle into serving bowls and top with sour cream or yogurt.
8. Garnish with parsley.