Wipe beef with damp cloth; cut into 1-inch cubes. Place oil in Dutch oven. Add
beef; brown well on all sides. Remove from pan with slotted spoon; set aside.
Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika,
cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir
well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes.
Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover;
cook 30 minutes.
Combine flour and the 2 tablespoons water; stir to form smooth paste. Add slowly
to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke
(noodle/dumplings) into soup before serving, if desired.