2 lbs beef chuck roast, cut into cubes
2 russet potatoes, cut into chunks
2 tomatoes, diced
2 medium yellow or brown onions, chopped
6 cloves garlic, minced
2 red bell peppers, cut into small squares
1 yellow bell pepper, cut into small squares
2 carrots, diced
1 bay leaf
2 tbsp butter
5 cups beef broth
2 tsp salt
1 tsp pepper
1/4 cup hungarian paprika
1 tbsp apple vinegar
1 tsp caraway seeds
A little sour cream for serving
Serves Six Total Time: 90 minutes
In a very large pot, add the butter and onion over medium heat and stir for about 8 minutes.
Stir in paprika, beef, garlic and caraway seeds, and cook for about 8 minutes, or until beef is no longer red. Then add the carrots and bell peppers and continue cooking for about 7 minutes. Then pour in the beef broth, add the tomatoes, potatoes, bay leaf, vinegar, salt and pepper, and bring to a boil.
Then cover, reduce heat and simmer for 40 minutes. Serve either on its own in a bowl or over egg noodles, with a dollop of sour cream on top.
