2 tbsp. vegetable oil
2 med. onions, chopped
1 med. green pepper, cubed
2 lbs. beef cubes
2 cans (6 oz. each) tomato paste
1 can (15 oz.) whole tomatoes, cut up, undrained
2 lg. potatoes, cubed
1/8 tsp. cayenne pepper
1 bay leaf
3 med. carrots, sliced
3 1/2 c. beef broth
1 1/2 c. water
1 c. white wine
2 tbsp. paprika
1 tbsp. sugar
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. caraway seeds
1/2 tsp. pepper

Heat oil in Dutch oven, add onion and bell pepper. Cook stirring 5 minutes until tender. Add beef, brown on all sides. Add remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 1 1/2 hours. Top each serving with 1 tablespoon croutons. Dollop with sour cream and dust with cinnamon.

Makes 8 servings.