1 lb. stewing beef (boneless)
2 tbsp. lard
2 med. onions, chopped
1 clove garlic, chopped
2 tbsp. Hungarian sweet paprika
Dash cayenne pepper
3 c. beef broth
2 c. water
1/2 tsp. caraway seed
1/2 tsp. crumbled marjoram
Salt
Pepper
1 can tomatoes, cut-up
2 med. potatoes, diced
2 med. carrots, sliced
2 red sweet peppers, cut into chunks
2 tbsp. flour
2 tbsp. water
Sour cream

Melt lard in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon. Add onion and garlic to pan. Cook 4 minutes. Add paprika, cayenne pepper, stock, 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat; reduce heat to low. Cook, covered, 45 minutes. Add tomatoes, potatoes, carrots and peppers. Stir well. Return to boil; cover. Cook 30 minutes. Combine flour and 2 tablespoons water to form paste. Add slowly to soup. Stir until thickened. Serve in individual bowls. Top with sour cream. Serves 4 to 5.