tomatoes, peeled and diced
Cut the beef into 1/2 inch cubes, discarding the bone and fat.
In a dutch oven, melt the butter and add the meat, stiring to brown on all sides.
Remove the meat cubes as they brown.
Saute the onion and garlic in the drippings until they are soft.
Stir in the paprika, salt and caraway seeds; cook for 1 minute.
Stir in the meat, cola, wine and tomatoes.
Cover tightly and simmer for about 1-1/2 hours or until the meat is fork tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash.