Place the carrots in a microwave-safe bowl, add a bit of water, and microwave on HIGH for 1-2 minutes to parboil them. (This step is optional.)
Add the onion and green pepper, and sauté for a couple of minutes to soften.
Add the spices and mix them in well. Cook, stirring constantly, to allow them to bloom.
Add the flour, stir to mix well, and cook for a minute or two.
Drain the carrots and add.
Add the tomato sauce, beef stock, and water.
Bring to a simmer. Cook over medium-low heat, stirring occasionally, until carrots are al dente, approximately 20-25 minutes.
Add the pasta and stir to prevent it from sticking together.
Simmer until the pasta is al dente, approximately 15 minutes, and serve.
Notes
I have not added any salt to this dish, as the beef stock and tomato paste have plenty of salt. Adjust to your preference.
Like so many soup recipes, this one is actually better the next day.
You can use any small soup pasta in this one. If you don't have any, feel free to use elbow macaroni. (You could also use a large potato in place of the pasta. In that case, add it when you add the tomato sauce, beef stock, and water.)
Serve this with any hearty roll (buttered, of course) and a side salad.
Nutrition Facts
(Sort of) Hungarian Goulash
Amount per Serving
Calories
238
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
40
mg
13
%
Sodium
529
mg
23
%
Potassium
466
mg
13
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
14
g
28
%
Vitamin A
3060
IU
61
%
Vitamin C
29
mg
35
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.