1/4 c. butter or vegetable oil
1-2 med. onions, chopped
1 1/2 lb. stewing beef (chuck), cubed
1 tsp. salt or to taste
1/2 tsp. coarsely ground black pepper
1 tbsp. sweet Hungarian paprika
1/2 tsp. dried marjoram, crumbled
1/2 tsp. caraway seeds (in strainer or cheesecloth)
2 carrots, scraped & cut in 2" pieces
2 stalks celery, cut in 2" pieces
1 green pepper, cut in 1" pieces
1-2 tomatoes, cut up (seasonal)
3/4 c. sour cream, for serving (optional)

Heat butter, saute onions until soft and golden. Add beef, stir, then other ingredients. Add 1/2 cup water, cover, reduce heat and simmer for about 1 hour. Stir occasionally and add water if needed. Taste for seasoning, cook until tender. This may take up to 2 hours. I add 1/2 beef bouillon cube for added flavor, if needed. Serve with noodles or potatoes.

Serves 4.