1 c. onions, chopped 3 tbsp. cooking oil 2 lbs. lean stewing beef (such as top round), cut in 1 inch cubes Beef stock or canned beef broth (1 can beef broth bouillon undiluted) 1/2 tsp. salt (or more to taste) 1 1/2 tsp. paprika 1/4 tsp. caraway seeds, crushed 1/8 tsp. marjoram 1 med. pepper, seeded & cut into 1/2 inch strips 3 sm. tomatoes, peeled (preferably canned)

Fry the onions in 3 tablespoons oil, in a 2 to 3 quart pan, until they turn transparent. Put them in a side dish.

Pat the meat dry and brown it a few pieces at a time in the same pan, adding more oil if necessary. Remove the meat to a side dish.

When all meat has been browned, pour 1/2 cup of stock into pot and scrape up any bits stuck to the bottom. Stir in salt, paprika, caraway seeds and marjoram. Cover and simmer 2 minutes.

Put the beef and onions back in the pot. Add enough warm stock to barely cover the meat. Bring slowly to a simmer. Cover and cook for 1 hour, stirring from time to time and adding more stock as needed to keep the meat barely covered.

Add the green pepper strips and tomatoes. Cover again and continuing simmering for 1 more hour. Stir now and then, and add more stock if sauce evaporates.

When meat is tender, remove from pot. Tip pot and skim off as much fat as possible. Thicken the sauce with flour to a gravy consistency. Replace meat into pot and reheat if necessary.

Serve over Spaetzle (dumplings) or wide egg noodles.

2 1/2 hours preparation and cooking time.