2 tsp. vegetable oil
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat
2 tsp. sweet paprika – Hungarian paprika is best
1 tsp. caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tsp. chopped fresh parsley for garnish (optional)

In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 C. hot water into the pan, till the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.