3 tbsp. vegetables
1 lb. lean beef (3/4 inch cubes)
1 tsp. Hungarian paprika
1 1/2 c. minced onion
6 c. chicken broth
3 carrots, sliced into thin discs
4 med. potatoes, cubed
1 lg. tomato, peeled, cut into 1/8's
1/4 c. chopped parsley
1/2 tsp. caraway seeds
1 bay leaf
1/4 tsp. dried dill
Salt & pepper to taste

Heat oil in 5 quart stock pot over medium heat. Saute beef until browned, season with paprika and remove with slotted spoon. Saute onions until soft, not browned. Add broth and raise heat. When broth simmers, add beef and onions. Cover and simmer 2 hours until meat is very tender. Add all remaining ingredients. Cover and simmer until potatoes are tender, about 20 minutes. If desired, add dumplings 15 to 20 minutes before serving. Serves 6.