Classic Swedish Goulash Soup

Method

1. In a large pot, brown the meat over medium heat.
2. Add the chopped onion, carrots, potatoes, and bell pepper to the pot, and sauté until softened.
3. Stir in the garlic, tomato paste, and paprika, cooking for another 2 minutes.
4. Pour in the beef broth, bring to a boil, then reduce heat and let simmer for 1 hour.
5. Season with salt and pepper, and serve hot with freshly baked bread and wine.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.