Goulash Soup
Serves: 4-6

3 TBS sweet (mild) paprika (or a mixture of mild and hot paprika's to taste
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1/4 cup vegetable oil
2 medium onions, finely shopped
1 lb. boneless beef (chuck roast, arm roast), cut into 1/2 inch cubes
1 leek (white part only), finely diced
3 medium tomatoes chopped
2 medium potatoes, peeled and finely diced
6 large cloves garlic, minced
2 TBS. tomato paste
1 TBS. caraway seeds
2 tsp. dried thyme
2 tsp. dried marjoram
1 tsp. salt
1 tsp. freshly ground black pepper
3 to 4 cups water or beef stock

Heat the oil in large (5 quart) stock pot and sauté the onions over medium-high heat until they are browned. Add the meat cubes. Cook, stirring constantly, until the meat cubes are browned on all sides. Add the bell peppers, leek, tomatoes, potatoes, and garlic. Stir will to combine all the ingredients. Stir in the tomato paste, paprika, caraway seeds, thyme, marjoram, salt and pepper. Add 3 to 4 cups water or beef stock (depending on how diluted you want the soup).

Bring the mixture to a boil, reduce heat, and simmer, uncovered, for 1 hour, stirring occasionally. Taste for seasoning and add more salt if desired. Serve hot, accompanied by slices of rye bread.