Ingredients 2 Tablespoons vegetable oil 1½ pounds beef (round steak or boneless chuck), cut into 1-inch cubes 2 onions, coarsely chopped 3 cloves garlic, chopped, or 1 teaspoon dried garlic 2 cups water 2 cups beef broth, homemade or canned 1 cup canned stewed tomatoes 2 teaspoons Hungarian paprika 2 bay leaves 2 potatoes, cut into 1-inch cubes 2 carrots, cut into ½-inch slices 2 green peppers, cut into 1-inch pieces Salt and pepper, to taste Caraway seeds Procedure 1. Heat oil in skillet or Dutch oven over medium heat, add beef, and cook, stirring continually, until brown (about 5 minutes). 2. Reduce heat to medium, add onions and garlic, and cook for 5 minutes more until onions are soft. Stir frequently. 3. Add water, beef broth, tomatoes, paprika, caraway seeds, and bay leaves, reduce to simmer, cover, and cook for 1 hour. 4. Add potatoes, carrots, green peppers, and salt and pepper to taste. Mix well, cover, and simmer for about 20 minutes more or until vegetables are tender. 5. Before serving, remove bay leaves and discard. 6. Serve in individual bowls with chunks of crusty bread for dunking. Both a fork and spoon are needed to eat gulyαs. Serves 6 to 8.
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