|Lean boneless stewing beef||1 Pound|
|Onions||2 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Hungarian sweet paprika||2 Teaspoon|
|Cayenne pepper||1 Dash|
|Beef stock/Broth||3 Cup (48 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Crumbled dried marjoram||1⁄2 Teaspoon|
|Canned tomatoes||16 Ounce, broken up|
|Potatoes||2 Medium, peeled and diced|
|Carrots||2 Medium, peeled and sliced|
|Red sweet peppers||2 , cleaned and cut into chunks (Green Peppers Can Be Substituted All Or In Part)|
|Sour cream||1 Tablespoon|
Wipe beef with damp cloth; cut into 1-inch cubes.
Melt lard in Dutch oven or soup kettle.
Add beef; brown well on all sides.
Remove from pan with slotted spoon; reserve.
Add onions and garlic to pan; cook 4 minutes, stirring occasionally.
Add paprika, cayenne, stock, 2 cups water, caraway, marjoram, salt, pepper, and reserved meat; stir well.
Bring to boil over moderate heat; reduce heat to low.
Cook, covered, 45 minutes.
Add tomatoes, potatoes, carrots, and peppers; stir well.
Return to boil; cover.
Cook 30 minutes.
Combine flour and 2 tablespoons water; stir to form smooth paste.
Add slowly to soup; stir well.
Cook over low heat; stir until thickened.