Recipe: Hungarian Goulash soup

1/2 lb slab bacon
5 medium onions
1 1/2 lb lean beef chuck, cut into 1 inch cubes
5 cloves garlic
1/2 tsp caraway seeds
3 1/2 tsp paprika
1/8 tsp marjoram
9 c beef stock
4 c tomatoes, chopped
1/2 c dry red wine
1 1/2 tsp salt
1 c toamto juice
3 1/2 tspsugar
5 med potatoes
6 beef frankfurters, sliced
1 1/4 c water
1/3 c flour
lemon slices - opt
red wine - opt
salt and pepper to taste

cut the bacon into 1/2 inch cubes and place in soupe kettle. fry til transparent, stirring from time to time. remove the bacon and set aside. peel and chop the onions. stir into the soup kettle with the beef cubes. cook til onion is golden and beef is slightly browned. peel and mince the garlic. add to kettle with caraway seeds, paprika and marjoram. stir for 2 min. over low heat. ad the beef stock, cover and simmer for 25 min. peel, seed, and chop tomatoes and add to soup. stir in the wine, salt, tomato juice, and sugar. bring soup to a boil, lower heat, cover and simmer 25 more min.
peel and dice the potatoes. add to soup. add sliced frankfurters, and simmer until the potatoes are tender. blend the water and flour until free from lumps. add 1 c of soup and mix well. stir this mixture into the hot soup SLOWLY, and continue cooking. stirring constantly, over low heat until the soup thickens.
if desired, add wine (amount to your taste) to the soup. add salt and pepper if necessary and cook 5 min. longer. serve steaming hot. 8 generous portions

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