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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 tablespoon Butter
1 pound Round Steak, cut into ½" cubes
1 ½ cup chopped Onions
1 tablespoon bottled, minced garlic
2 tablespoon Flour
2 tablespoon Sweet or Hungarian Paprika
3 tablespoon tomato Paste
4 cans (14 ½ ounce) Chicken Broth, plus enough water to make 8 cups
1 can (14 ounce) diced Tomatoes, reserve juice
4 Potatoes, peeled and shredded
4 large carrots, diced or julienned thin
1 Bay Leaf
½ teaspoon Marjoram, dried
½ teaspoon Caraway Seeds, crushed
½ teaspoon coarsely ground Black Pepper
½ cup Sour Cream
Melt butter in large Dutch oven. Add beef and brown on all sides, about 5 minutes. Transfer to plate with slotted spoon, set aside. Add onions and garlic and cook 5 minutes. Add beef, flour and paprika; cook stirring constantly 3 minutes. Stir in tomato paste until smooth. Add chicken broth, water, tomatoes and reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until beef is tender and vegetables are cooked through, about 45 to 60 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups. When stirring about half way through cooking time, check seasonings and adjust at this time. It could need salt or more paprika. You can also substitute beef broth for chicken broth.