3 tbsp Pork Lard (or Butter)
1 1/2 pounds Yellow Onions (chopped)
1 1/2 pounds Stewing Beef (cut into 1/2 inch chunks)

5 cloves Garlic (minced)
2 Red Bell Peppers (cut into 1/2 inch chunks)
1 Yellow Bell Pepper (cut into 1/2 inch chunks)
2 Tomatoes (diced)

1/4 cup Hungarian Sweet Paprika
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Caraway Seeds (cruched)

5 cups Beef Broth
1 Bay Leaf

2 Carrots (diced)
2 medium Potatoes (cut into 1/2 inch chunks)

Melt the pork lard in a heavy soup pot over medium-high heat.
Cook onions until beginning to brown (7-10 minutes).
Add beef and cook until beef starts to brown (7-10 minutes).
Add garlic, bell peppers, and tomatoes, then cook for another 6-8 minutes.
Remove pot from heat and stir in paprika, salt, pepper, and caraway. (Paprika becomes bitter if scorched.)
Add beef broth and bay leaf, return to stove and bring to boil.
Reduce heat to medium, cover and simmer for 40 minutes.
Add carrots and potatoes.
Return to boil, reduce heat to medium, cover and simmer for another 40 minutes until beef is tender.
Add salt to taste. Remove bay leaf.


Goes well with toasted and buttered pumpernickel.

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