Recipe(tried): Goulash Soup

Goulash Soup
Makes 14 cups; Serves 8 to 10

Drain and chop:
1 can (14 oz.) whole, peeled tomatoes; reserve juice.

Dice into 1/4 inch pieces and set aside:
4 medium potatoes,
4 large carrots
2 each green and red peppers

Melt 3 Tbsp. butter or margarine in Dutch oven over medium-high heat.

Add:
1 1/2 cups chopped onion and cook until translucent, about 5 min.

Stir in:
1 Tbsp. chopped garlic
1 pound top round of beef, cut into 1/4 inch cubes
Cook, stirring constantly until meat is browned on all sides, about 3 min.

Add:
2 Tbsp. each flour and paprika

Cook, stirring constantly, 3 minutes more.

Add and stir until smooth:
3 Tbsp. tomato paste;

Add:
the chopped tomatoes and their juice
4 cans (13-3/4 or 14-1/2 oz.) beef broth
plus enough water to equal 2 quarts
the remaining reserved vegetables
1 bay leaf
1/2 tsp. each marjoram and caraway seeds (crushed)
salt and pepper

Bring to a boil, reduce heat and simmer until meat is just tender and vegetables are cooked through, 30 to 45 minutes. Remove bay leaf.

Stir in:
1/2 cup sour cream