BEEFY GOULASH SOUP WITH CARAWAY SEEDS

1 1/4 lbs beef round steak, fat trimmed and meat cut into 1-inch pieces

1 tsp vegetable oil
1 cup chopped onion
3 (14-oz each) cans reduced-sodium beef broth
2 (approx 15-oz each) cans diced tomatoes
1 1/2 cups sliced carrots
2 tbsp sugar
1 tbsp paprika
1 tbsp caraway seeds, slightly crushed
2 cloves garlic, minced
2 cups uncooked noodles
2 cups very thinly sliced cabbage

In a nonstick Dutch oven or large pot, heat the oil over medium heat. Add the meat to the hot oil and brown on all sides. (Do half the meat at a time if necessary.) After the meat is browned, add the onion to the pot; cook, stirring, for about 3 minutes until the onion is tender. Stir in the beef broth. Add the undrained diced tomatoes, carrots, sugar, paprika and caraway seeds. Stir in the garlic and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 45 minutes to one hour or until the meat is tender. Stir in the noodles and return mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the noodles are tender. Add the cabbage and cook an additional 2 to 4 minutes until heated through and cabbage is cooked.

Yield: 4 to 6 servings