Is based on the provision of master Maklowicz, but I added a few ingredients according to your taste and liking. There is no soup cumin, as Plath said that Hungarians this spice does not add, but everything depends on our creativity.
Chop the onion finely. Beef cut into small cubes and fry in lard. Add the onion and serve the one tablespoon of red pepper powder-be careful not to przypaliła. Put into a pot. Season with salt and pepper, add one sliced tomato and green peppers. Add 2-2,5 liters of water or meat broth (then move stock cubes). Cook covered, until meat is tender. Add the chopped parsley and sliced carrots. At the end of the cut in large cubes. Mix the concentrate and cook over low heat until tender.
Season with salt, pepper, and a large amount of Marjoram.
At the end of the thicken with flour lightly zbrązowioną in a pan. It is best to add a bit of flour soup and mix, then by a strainer pour into a pot, that there was no lumps.