Goulashe Soup

1 lb. Onions (about 4 medium size yellow onions)
4 large green peppers
2 Cans (28 oz. each) of peeled whole tomatoes
1 1/2 lbs. beef, cut into small cubes (round steak is fine)
1 can tomato paste
salt & pepper
1 tbls. ground red paprika
1 tsp carraway
1 tsp marjoram
2 quarts water
a few dashes of tabasco sauce
1 or 2 packets brown gravy mix

Finely chop onions. Cut the peppers into thin strips (I also cut the strips in half). Dice tomatoes, reserving liquid from the can. Brown the beef in oil on all sides in a large pot or dutch oven. (You will need a big pot). Add onions, peppers and tomatoes and continue to cook with the meat for a few minutes. Add the reserved liquid from the canned tomatoes, 2 quarts of water, and the tomato paste. Add paprika, carraway and majoram. Also add salt and pepper to taste (I used a generous amount of pepper). Finally, add tabasco sauce. Simmer all for 45 minutes. Add more spices as required based on you own taste test. Add one packet of gravy mix to thicken the soup. Use the second packet as required. This recipe can be prepared a day in advance. In this case, it should be thickened just before it is served (please do this at home). Yield: About 20-25 ladles of soup.