HUNGARIAN GOULASH SOUP
Source: Goulash Place - Danbury, Connecticut

3 T. vegetable oil (or better yet, chicken fat)
1 lb. lean beef, cut into 3/4-inch cubes
1 tsp. Hungarian paprika
2 medium onions, minced (1 1/2 cups)
6 C. chicken broth or light soup stock
3 carrots, sliced into thin discs
4 medium-size boiling potatoes, cubed
1 large tomato, peeled and cut into eighths
1/4 C. chopped parsley
1/2 tsp. caraway seeds
Salt and pepper to taste
1 bay leaf, broken in half
1/4 tsp. dried dill

Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Sauté beef until browned on all sides, about 5 minutes, then season with paprika and remove with slotted spoon. Sauté onions until they are soft but not browned, 6 to 8 minutes. Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hours or until meat is very tender. Add carrots, potatoes, tomato, parsley, caraway seeds, salt and pepper, bay leaf and dill. Cover and simmer gently until potatoes are fork-tender, about 15 minutes. Discard bay leaf halves. To serve: If desired, add your favorite dumplings to soup 15 to 20 minutes before serving. Or serve with good bread on the side. Makes 6 servings.