1 small onion, chopped
1 carrot, chopped
1 yellow (bell) pepper, seeded and chopped
1 garlic clove, crushed
200g/7oz lean stewing steak, all visible fat removed, diced
1 tbsp paprika
½ tsp caraway seeds
450ml/¾ pint/1¾ cups hot beef stock
2 tomatoes, chopped
200g/7oz potatoes, cubed
salt and ground black pepper
1 Spray a large pan lightly with oil and place over a low heat. Add the onion, carrot, yellow pepper and garlic and cook for 5 minutes, stirring occasionally, until tender.
2 Stir in the diced steak and cook for 2–3 minutes, stirring, until browned all over. Stir in the paprika and caraway seeds and cook for 1 minute, then pour in the hot stock and bring to the boil. Reduce the heat and simmer the soup gently for 20 minutes.
3 Add the tomatoes and potatoes, season with salt and pepper and simmer for 25 minutes or until the beef is falling apart and the potato is cooked.
4 Ladle the hot soup into warmed bowls and serve.