1 pound cubed beef (blade, neck or shin) - about ½-inch square
2 tbs lard
2 chopped onions
3 tbs paprika
2-3 cubed potatoes
2 carrots - sliced
1 green sweet pepper chopped
1 tomato - peeled and chopped
1 tsp caraway seeds
Saute the finely chopped onion hot oil or lard in a Dutch oven until golden brown. Add on the Hungarian paprika. Mix in the meat cubes and cook until brown on all sides, add the green pepper and tomato.
Add cold water, salt, pepper and caraway seeds. Cover it and leave it until boil. Then lower the heat and cook slowly, until the meat is almost tender. (aprox.1 ½ hour).
Add the carrots and a little later the potato cubes. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.