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2 lbs. beef, cut in 1/2 inch cubes
2 cloves garlic
1 green bell pepper, chopped
3 oz. tomato paste
1 tbsp. caraway seed
Beef bouillon
Salt and pepper (to taste)
1/4 to 1/2 c. sour cream
2 med. onions, chopped
1 red bell pepper, chopped
3 lg. potatoes, chopped
3 tbsp. paprika
3 cans beef broth (may need more)
1/4 c. flour

Brown onion until transparent. Add beef and brown on all sides. Add garlic, tomato paste and spices. Add broth and simmer 1 to 2 hours. Add peppers and potatoes and simmer 1 more hour. Add sour cream.

Make a paste of flour and broth from soup and dilute slowly to prevent lumps. Add back to soup. Simmer to thicken and let the flavors blend, about 15 to 30 minutes. Makes 6 to 7 quarts.

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