2 tablespoons olive oil
3 cups very finely chopped onion
3 tablespoons Hungarian sweet paprika
1 can (14 ounce size) tomato sauce
1/2 can water
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup chopped red bell pepper
1/8 teaspoon caraway seeds
2 pounds lean beef (hip of beef is a good cut), cut into 1 1/2-inch cubes
1/2 cup non-fat sour cream
Preheat oven to 250 degrees F. Heat the olive oil in a nonstick skillet and saute the onions until nicely browned but not burned. Sprinkle with 1 tablespoon of the paprika during the final browning stages.
Remove from heat and stir in the tomato sauce, water, salt, pepper, red pepper, and caraway seeds.
Empty beef cubes into a fairly deep casserole dish and stir in remaining 2 tablespoons paprika to coat meat. Stir in tomato sauce mixture. Cover tightly with foil, then place lid over the top.
Bake for 3 to 4 hours (test after 3). Stir in sour cream just before serving.
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