© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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3 tablespoons butter or margarine
2 large onions, coarsely chopped
1 tablespoon paprika
1 teaspoon vinegar
1½ pound beef stew meat, diced
6 cups beef broth or bouillon
½ teaspoon marjoram
1 tablespoon caraway seed
1 tablespoon tomato paste
2 tablespoons flour
1 pound potatoes, peeled & cubed
salt and pepper, to taste
Heat butter or margarine in a Dutch oven over medium heat. Sauté onion until golden.
Stir in paprika and vinegar. Add meat, broth, marjoram, caraway seeds, tomato paste, salt and pepper. Mix well. Cook gently, covered, for 1 to 1½ hours until meat is tender.
Dilute flour with a little cooled liquid from pot. Stir into soup. Add potatoes and cook until potatoes are tender.