|Beef||2 Pound (For Stew)|
|Pork drippings||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Beef bouillon cube||1|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Brown sugar||1 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Heat drippings in a large kettle.
Add beef and fry till meat is brown on all sides.
Peel and chop onions and garlic.
Add to meat and cook till transparent.
Sprinkle in flour and stir into mixture.
Mix bouillon cube into boiling water and pour over meat.
Season with salt, pepper, marjoram, caraway seeds, a pinch of sugar and paprika.
Cover tightly and cook gently for 1 1/4 hours.
Peel and roughly chop the potatoes.
Seed and slice peppers.
Blanch, peel and chop tomatoes.
Add all to pan, cover and cook for a further 25 minutes.
Add wine and check seasoning.
Bring to simmering point and stir in sour cream, if using, or serve it separately.