Hungarian Beef Goulash (Bogracs Gulyas)

"Bogracs Gulyas" loosely means "a cauldron of meat."

2 tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip
    or round, cut into 3/4-inch cubes
2 cups water
1 (8 ounce) can tomatoes (with liquid)
3 medium onions, chopped
1 clove garlic, chopped
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 medium potatoes, cut into1 1/2-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
French bread or rolls

Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.

Yields 6 servings.