Goulash soup

• 2 medium onions
• 1 garlic clove
• 2 large peppers, one red and one green
• 3 medium tomatoes
• 10½ oz lean stewing beef
• 3 Tbsp olive oil
• 1¼ pints beef stock
• 3 Tbsp tomato paste
• Salt
• Freshly ground pepper
• 1 tsp paprika
• ½ tsp caraway seeds
• ½ tsp chopped marjoram
• 3 drops Tabasco sauce

1. Peel and slice the onions.
2. Peel and finely chop the garlic.
3. Cut the peppers in half and remove the stalks, seeds, and white ribs. Wash and slice into fine strips.
4. Place the tomatoes briefly in boiling water (do not cook them), rinse with cold water and remove the skins. Remove the cores and cut the tomatoes into quarters.
5. Rinse the beef under cold running water and pat dry. Cut it into small cubes. Brown the meat well all over in the olive oil.
6. Add the stock and simmer for about 30 minutes. Add the vegetables and tomato paste and season with salt, freshly ground pepper, paprika, caraway seeds, and marjoram.
7. Simmer for about 15 minutes and season to taste with salt, pepper, paprika, and Tabasco sauce.
8. Cook the soup until the meat is tender then shred it and return to soup.