Goulash Soup


1 lb. lean boneless beef
2 tbsp. olive oil or margarine
2 medium onions
1 clove garlic, peeled and chopped
2 tsp. Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef broth, or stock
2 cups water
½ tsp. caraway seeds
½ tsp. marjoram
salt and pepper to taste
16 oz. can tomatoes, broken up
2 medium potatoes, peeled and diced
2 medium carrots, peeled, and sliced
2 red or green sweet peppers, cleaned and cut in chunks
2 tbsp. flour
2 tbsp. water
Sour cream

Cut meat into 1 inch cubes. Heat oil in a Dutch oven; brown on all sides. Add onion and garlic, stir while cooking for 4 minutes. Add, paprika, cayenne pepper, broth, water, caraway seeds, marjoram and salt and pepper, bring to a boil. Add tomatoes return to a boil on moderate heat. Add potatoes. carrots, and peppers; cook, covered for 45 minutes. Return to a boil; cover and cook for 30 minutes. Combine flour and water; stir well to form a smooth paste. Add paste slowly to soup, stirring well. Cook over low heat and stir until thickened. Serve in bowls, dollop sour cream in each bowl.