1 lb. chuck, or flanken with bones
2 lbs. onions, diced
2 c. potatoes, peeled and diced
3 garlic cloves, minced fine
1/2 tsp. caraway seeds, minced
Rind of 1 lemon, minced
1 bay leaf, crumbled
Dash marjoram
Salt, pepper
1 c. tomato puree
Salt and pepper
Water to cover
1 c. sauerkraut, washed and drained
2 tbsp. paprika
2 cloves garlic
1 green pepper, diced
1 tbsp. oil

Spice mixture.

Dice meat into small cubes. Heat oil and saute for 5 minutes, stirring. Add the onions and continue to cook until the onions are golden brown. Add the garlic, tomato puree, paprika and spice mixture. Fill the pot with water to cover. Bring to a boil and add in the potatoes, green pepper and sauerkraut. Simmer for 1 1/2 to 2 hours and serve with brown bread. Serves 8-10.