3 tablespoons butter, no substitutes
1 pound top round beef, cut into 1/2 inch cubes
1 1/2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons flour
2 tablespoons paprika
3 tablespoons tomato paste
4 14 1/2 ounce cans chicken broth, plus enough water to equal 8 cups
1 14 ounce can whole tomatoes, drained and chopped, juice reserved
4 potatoes, peeled and grated
4 large carrots, diced
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
Melt butter in a large Dutch oven over medium high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside. Add onions and garlic to Dutch oven and cook, 5 minutes. Add beef, flour and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups.
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