Hungarian Goulash Soup
(10 servings)

4 Med Onions, peeled & chopped
2 Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 tb Paprika (Hungarian)
3 lb Lean Beef Chuck (1-inch cubes)
2 Lg Tomatoes, peeled & choppe
2 ts Caraway seeds
1 1/2 ts Dried Marjoram
1 ts Minced Lemon peel
8 c Water
2 ts Salt
1/2 ts Pepper
4 Med Potatoes, peeled & cubed

Cut chuck into 1-inch cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10.