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© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat and onion; cook about 5 minutes or until meat is brown and onion is tender.
Add flour, paprika, and garlic. Cook for 3 minutes, stirring constantly. Stir in chicken broth, tomatoes, carrots, tomato paste, bay leaf, marjoram, caraway seeds, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes, stirring occasionally.
Add potatoes. Simmer, covered, for 25 to 30 minutes more or until meat and potatoes are tender. Remove and discard bay leaf. If desired, top each serving with sour cream.