Gulasch Suppe

• 3 tablespoons butter
• 1 1/2 cups chopped onions
• 1 tablespoon chopped garlic
• 1 1/2 lbs cubed top sirloin steaks (or more, if desired)
• 1/2 cup flour
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 1 (16 ounce) can tomatoes, undrained, chopped
• 8 cups water
• 8 teaspoons beef bouillon
• 2 tablespoons sugar
• 4 potatoes, diced
• 4 large carrots, diced
• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 1 bay leaf
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon caraway seed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup cream (or less, if desired)

1. Melt butter in large soup kettle over medium-high heat and add onions; cook until translucent.
2. Stir in garlic and meat; cook and stir until meat is browned on all sides.
3. Add flour, paprika and tomato paste; stir until smooth.
4. Add tomatoes, water and bouillon; stir to separate meat.
5. Add remaining ingredients except cream; stir to combine.
6. Heat to boiling; reduce heat and simmer about 1 hour or until meat and vegetables are tender.
7. Remove bay leaf; stir in cream.
8. Remove from heat 30 minutes before serving.

butter, onions, garlic, flour, paprika, tomato paste, tomatoes, water, beef bouillon, sugar, potatoes, carrots, green bell peppers, red bell peppers, bay leaf, marjoram, caraway seed, salt, pepper, cream

Taken from www.food.com/recipe/gulasch-suppe-124797 (may not work)