Hearty Goulash Soup

• 4 slices beef shank (2 1/2 to 3 lb.)
• 4 Tbsp. each salad oil and butter or margarine
• 2 large onions, thinly sliced and separated into rings
• 1 clove garlic, minced or pressed
• 1 Tbsp. paprika
• 3 c. water
• 1 each green and red bell pepper, seeded and cut in strips
• 2 tsp. salt
• 1 tsp. caraway seed
• 1 small dried hot red chile, crushed
• 1 can tomatoes (1 lb.)
• 2 medium potatoes, cut into eighths
• sour cream

1. Brown beef shanks in heated oil in a 5-quart Dutch oven. Remove and reserve shanks as they brown.
2. When all are browned, discard drippings.
3. Add butter to pan; in it cook onions over medium heat until limp and lightly browned.
4. Mix in garlic and paprika.
5. Add beef shanks (and any juices), water, red and green peppers, salt, caraway seed, chile and tomatoes (coarsely chopped, with liquid).
6. Bring to boiling.
7. Reduce heat.
8. Cover and simmer until meat is tender, 2 to 2 1/2 hours.

beef, salad oil, onions, clove garlic, paprika, water, red bell pepper, salt, caraway seed, red chile, tomatoes, potatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006270 (may not work)