1 lb. beef rump or round roast
1 lb. beef chuck
3 tbsp. vegetable oil
1/2 c. finely chopped onion
1 tbsp. paprika
1 tsp. salt
1 tsp. caraway seeds
2 tbsp. tomato paste
1 c. beef broth
4 med. potatoes
8 c. (2 qts.) water
1 med. green pepper, seeded & cut into strips

1. Cut meat into 1" cubes. (Meat is easier to cut if slightly frozen.)

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onions and saute until transparent.

3. Add paprika, beef cubes, salt and caraway seeds and cook for about 10 minutes, stirring frequently.

4. In a small bowl, stir tomato paste into 1/2 cup beef broth. Add to beef mixture and stir. Simmer for 30 minutes.

5. Peel potatoes and cut into bite size pieces.

6. Add potatoes, remaining beef broth and 8 cups water to kettle. Bring to a boil and simmer for 15 minutes.

7. Return soup to a boil, add pepper strips and csipetke and cook for 10 more minutes.

CSIPETKE:

1/2 c. flour
Pinch of salt
1 egg
1 tsp. water (optional)

1. In a medium bowl combine flour, salt and egg.

2. Knead until flour is absorbed, forming a stiff dough. Add 1 teaspoon water if necessary.

3. Flatten the dough between your palms until it is about 1/8" thick. Pinch off 1/2" pieces of dough and drop into boiling soup. Serves 4 to 6.