2 lbs. beef stew meat
1/4 c. flour
2 tbsp. Wesson oil
2-3 med. onions, sliced
1 med. green pepper, chopped
1 clove garlic, minced
1-2 tbsp. paprika
2 tsp. salt
1 tsp. caraway seed (opt.)
1 tsp. leaf marjoram
1/4 tsp. pepper
2 c. (1 lb. can) undrained tomatoes
1 1/2 c. water
3 tbsp. flour
1/2 c. water

Coat beef cubes with 1/4 cup flour. In large skillet or Dutch oven, brown beef and onions in hot oil. Add green pepper, garlic, paprika, salt, caraway seed, marjoram, peppers, tomatoes and 1 1/2 cups water. Simmer, covered for 2 hours or until meat is tender. Combine 3 tablespoons flour with 1/2 cup water. Blend into meat mixture. Bring to a boil, stirring constantly. Serve over noodles or potatoes. 6 to 8 servings.