4 slices beef shank (2 1/2 lbs.)
1 tbsp. salad oil
1 tbsp. butter
2 lg. onions, thinly sliced and separated into rings
1 clove garlic, minced
1 tbsp. paprika
3 c. water
1 each green and sweet red bell pepper, seeded and cut in strips
2 tsp. salt
1 tsp. caraway seeds
1 sm. dried hot red chili, crushed
1 (1 lb.) can tomatoes
2 med. potatoes, cut lengthwise in wedges
Sour cream

Brown beef shanks in heated oil in a 4 1/2 to 5 quarts Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings. Add butter to pan; in it, cook onions over medium heat until limp and lightly browned. Mix in garlic and paprika. Add beef shanks and any juices, water, red and green peppers, salt, caraway seeds, chili, and tomatoes coarsely chopped with liquid. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, 2 hours. Remove meat; discard fat and bones, then return meat to soup. Skim and discard fat from soup. Add potatoes. Boil gently, uncovered, until tender (about 30 minutes). Serve with dollop of sour cream.