8 oz. beef, chuck or round, diced
1 tsp. finely chopped garlic
2 tbsp. diced onion
2 tbsp. chopped green pepper
2 tbsp. chopped celery
2 tbsp. diced carrot
8 oz. canned tomatoes
2 tbsp. Hungarian paprika
1 bayleaf
2 c. beef broth or stock
2 tbsp. cooking oil
2 tbsp. flour
Salt and pepper to taste

Brown beef in hot oil in Dutch oven or heavy bottom pan. Remove meat and set aside. Add and saute slowly garlic, onion, celery and carrot. Add flour to pick up oil, combining well. Add paprika, tomatoes, stock, green peppers and bayleaf, stirring well. Bring soup to a boil and simmer slowly until meat and vegetables are tender. Consistency of soup should be thick. Serve with French bread or hard roll. Seasonings can be adjusted.