Cut up beef into small pieces. Salt and pepper
pieces of meat. In a dutch oven, brown the
beef cubes in the oil. Let them brown until
almost burned--all liquid should be cooked out.
Add about 1/2 cup of water to beef and let it
cook down again. (Do this several times to
tenderize the meat). Add onions and
continue browning. When beef is tender, stir in
the spices (marjoram, caraway, and paprika).
Add tomato paste at this point. Fill dutch
oven with water--about 3/4 full. Add potatoes
and carrots here if desired. Let cook down
for 20 minutes until the veggies are tender.
Mix about 1/4 cup of flour with a little water
and add to soup as a thickener. Add bouillon
cubes and wine. Adjust seasonings.
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