This is a hearty soup and really good
if made a day ahead.
2 T. oil
2 T. butter
2 lbs. lean beef chuck cut into 3/4 inch cubes
salt and pepper
2 C. onion chopped
1 green pepper chopped fine
3 garlic cloves minced
2 T. Hungarian sweet paprika
1 16 oz. can whole plum tomatoes blended in blender
1/4 t. caraway seed
1 bay leaf
4 C. beef broth
1 C. water
2 medium potatoes finely diced
2 carrots finely diced
Heat butter and oil together in a 5 qt. pot. Season beef with salt and pepper.
Brown in small batches. Remove and reserve.
Reduce heat to low. Add onions, green peppers and garlic and cook slowly for 15
minutes, stirring occasionally. Add paprika and cook another 2 minutes.
Return beef to pot. Add remaining ingredients. Bring to a boil, reduce heat,
cover and simmer over low heat for 1 hour.
Season to taste with salt and pepper.
Serves 6 - 8