1 lb. lean beef
2 tbsp. oil
2 med. onions, peeled and chopped
1 clove garlic, peeled and chopped
2 tbsp. Hungarian sweet paprika
Dash of cayenne pepper
3 c. beef stock or broth
2 c. water
1/2 tsp. caraway seed, if desired
1/2 tsp. dried crumbled marjoram
Salt and pepper
1 (16 oz.) can tomatoes, broken up
2 med. potatoes, peeled and diced
2 med. carrots, peeled and diced
2 red sweet peppers (green may be substituted, but red are better)
1 tbsp. cornstarch
2 tbsp. water
Sour cream

Wipe beef with a damp cloth; cut into cubes. Heat oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with a slotted spoon; reserve. Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper and reserved meat. Stir well, bring to boil over moderate heat. Reduce heat to low and cook, covered, 45 minutes. Add tomatoes, potatoes, carrots, and red peppers.

Stir well; return to boil. Cover; cook 30 minutes. Combine cornstarch and 2 tablespoons water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Serve soup in individual bowls; top with sour cream. Serve with crusty bread.

Makes 4 to 5 servings.