Hungarian Goulash

1 tb Vegetable oil;
1 c Onions; chopped coarsely
2 tb To 3 tb paprika
1 lb LEAN stewing beef; trimmed cut into 3/4" cubes`
1 1/2 c Water;
3 tb Low-fat broth; (canned or homemade)
1 ts Salt; (optional)
1/2 ts Marjoram;
2 md Bell peppers; seeded cut into 1/2" strips
2 c Sm peeled tomatoes; fresh or canned
1/4 ts Caraway seeds, crushed with the back of the spoon

Heat the oil in a stockpot. Place onions in the heated oil and sprinkle paprika over them. Saute the onions and paprika for about 3 minutes to draw out their flavors. Add the meat cubes and brown them for 5 to 6 minutes, carefully turning cubes so they brown on all sides. Make sure they mix well with the paprika and onions. Remove the meat mixture to a side dish. Deglaze the pan by adding 3/4 cup of the water and mixing it with the drippings in the pan. Return sure the meat mixture to the stockpot and add the remaining 3/4 cup water, broth, salt, and marjoram. Make sure the meat is covered with liquid. If not, add more water. Cover stockpot and simmer the goulash for 1 hour over low heat. Add more water as needed to keep meat covered. After 1 hour add the bell pepper strips and tomatoes. Cover and continue more simmering 7 to 8 minutes more, stirring occasionally. The meat should be tender and slice easily. Garnish each individual bowl or one large tureen of goulash with caraway seeds, and serve. (Goes well with new potatoes and rice as well as dumplings.) Tastes good with a dollop of sour cream.

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