You may also like
Categories:
vegetable oil beef water tomatoes onions clove garlic paprika salt instant beef bouillon beef broth caraway seed pepper potatoes green pepper
Viewed: 10 - Published at: 9 years agoIngredients
- 2 Tbsp. vegetable oil
- 1 1/2 lb. beef boneless chuck, cut in small cubes
- 2 c. water
- 1 (8 oz.) can tomatoes, chopped
- 3 medium onions, chopped
- 1 clove garlic
- 2 tsp. paprika
- 2 tsp. salt
- 1 tsp. instant beef bouillon
- 1 can beef broth
- 1/2 tsp. caraway seed
- 1/4 tsp. pepper
- 2 medium potatoes, cut in 1 1/2-inch pieces
- 1 green pepper, cut in 1-inch pieces
Method
- Heat oil in Dutch oven until hot.
- Cook and stir beef until brown (15 minutes).
- Drain.
- Add water, tomatoes with liquid, onions, garlic, paprika, salt, bouillon, broth, caraway seed and pepper.
- Bring to a boil.
- Reduce heat.
- Cover and simmer 1 1/2 hours.
- Add potatoes; cover and simmer 30 minutes.
- Add green pepper.
- Cover and simmer 8 to 10 minutes.
- Serve in soup bowls with French bread.
