Beef Stew, Hungarian Style

1/4 cup butter, margarine or vegetable oil
1-2 med. onions, chopped
1 1/2 lb. stewing beef (chuck), cubed
1 tsp. salt or to taste
1/2 tsp. coarsely ground black pepper
1 Tbsp. sweet Hungarian paprika
1/2 tsp. dried marjoram, crumbled
1/2 tsp. caraway seeds (in strainer or cheesecloth)
2 carrots, scraped & cut in 2" pieces
2 stalks celery, cut in 2" pieces
1 green pepper, cut in 1" pieces
1-2 tomatoes, cut up (seasonal)
3/4 cup sour cream, for serving (optional)

Heat butter, saute onions until soft and golden. Add beef, stir, then
other ingredients. Add 1/2 cup water, cover, reduce heat and simmer for
about 1 hour. Stir occasionally and add water if needed. Taste for
seasoning, cook until tender. This may take up to 2 hours. I add 1/2 beef
bouillon cube for added flavor, if needed. Serve with noodles or potatoes.
Szeged brand Hungarian sweet or hot paprika is available in most
supermarkets.

Serves 4.
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