3½ pounds boneless beef, chuck or stew meat, cut into ½-inch cubes
2 tablespoons oil
3 tablespoons butter
3 large chopped onions
3 large cloves garlic, minced
1 tablespoon sweet Hungarian paprika
2 quarts water
2 large green peppers, cut into narrow strips
1 tablespoon salt
½ teaspoon pepper
1 teaspoon caraway seeds
4 large ripe tomatoes, peeled, seeded, chopped, or 16-ounce can tomatoes w/liquid
1 small dried red chili pepper, crushed
2 medium potatoes, peeled, cut into eighths
sour cream, optional

In a large saucepan over medium high heat, sauté the meat in the oil until well browned on all sides. 

1. Reduce heat to  medium. 

2. Melt the butter in the saucepan, add the onions and the garlic and sauté 5 minutes. 

3. Stir in the paprika, water, green peppers, salt, pepper, caraway seeds, tomatoes, and chili. 

4. Cover, bring to a boil, reduce heat, and simmer 2 hours. 

• Add potatoes and simmer 20 minutes or until potatoes are tender. 

To serve: 

1. Ladle into bowls and, if you wish, garnish with sour cream. 

2. Best made the day before. 

3. Complete through Step 2, refrigerate overnight, skim the fat, then finish shortly before serving.