I lived in Germany for two years in the early 70's. During that time I tried my best to figure out the best recipe. Would suggest 2 to 3 tbsp papreka, toss the green pepper and use V8 Juice instead of the tomato sauce and boullian. Also add a scant teaspoon rpt teaspoon of chili powder. Let cook for at least one hour on a slow simmer. I have made this recipe for 30 years since I left germany, recently went back and put my recipe to the test and it was spot on for the area in Baveria we lived. Some people also add mushrooms and/or a few vegetables. However, we love it in its simplest form. Great served with a ham and Swiss cheese open faced sandwich on buttered rye or pumpernickle. Simply, it is about the beef, onions, an flavorfull liquid.