1 tbsp. oil
2 lbs. beef, cubed
7 to 8 tsp. Hungarian paprika
1 green pepper, coarse chopped
1 sm. onion, coarse chopped
2 c. water
2 env. onion soup mix
2 (16 oz.) cans stewed tomatoes with juice

In small Dutch oven or 3 quart pan, heat oil and brown beef. Add soup mix and paprika blended with tomatoes; add onion, green pepper and water. Simmer covered, stirring occasionally, at least 1 1/2 hours or until beef is tender. Serve with Bavarian black bread.

Can be thickened to become an entree served over spaetzle, noodles, or rice. Decrease water to 1 cup, paprika to 4 1/2 teaspoons, stewed tomatoes to 1 can (16 ounce). Stir in 2 tablespoons all-purpose flour after simmering to thicken; bring to boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Arrange over a bed of spaetzle, noodles or rice.