Recipe: Gulyassuppe (Goulash Soup) (not Der Lindenbaum)

GULYASSUPPE (GOULASH SOUP)

1 pound beef (chuck, shin, neck)
2 tablespoons lard or bacon fat
1 large onion, diced
1 heaping tablespoon Hungarian sweet paprika
salt and pepper
2 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds
1/2 teaspoon marjoram
1 clove garlic
1 1/2 to 2 quarts water
3 medium sized potatoes, peeled and diced

Cut beef into 3/4 to 1-inch cubes; set aside.

Heat lard or fat in 3 quart saucepan and saute onion until golden.

Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat. Add beef and stir around well in paprika and onion mixture. Let meat sear and brown very slightly.

Sprinkle with salt, pepper and vinegar and stir in tomato paste. Simmer 3 or 4 minutes.

Add caraway seeds, marjoram, garlic and water. Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done.

Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked.

Check seasoning and serve in deep bowls.

Source: Sherrie's Kitchen