1/2 cup olive oil
3 medium yellow onions, diced
4 tablespoons Hungarian sweet paprika
2 cubanelle peppers, seeded and diced
One 15-ounce can stewed tomatoes
3 pounds beef chuck, cut into 1-inch cubes
1 tablespoon salt
5 carrots, finely chopped
5 parsley roots, finely chopped
4 celery stalks, finely chopped
3 tablespoons caraway seeds
3 quarts store-bought beef broth
2 pounds russet potatoes, peeled and cubed
2 jumbo eggs
1 cup all-purpose flour
Rye bread, for serving
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