Gulyassuppe (goulash soup)

4 servings

Ingredients

Quantity Ingredient
1 pounds Beef stew meat
2 tablespoons Fresh lard or rendered beef fat, or bacon fat
1 large Onion, diced
1 teaspoon (heaping) Hungarian sweet paprika
2 tablespoons Vinegar
1 tablespoon Tomato paste
1 tablespoon Caraway seeds
½ teaspoon Marjoram
1 clove Garlic, finely diced
2 quarts Water
3 mediums Potatoes, peeled and diced

Directions

Cut beef into ¾" to 1" cubes. Heat lard or beef fat in a 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 onion and paprika mixture. Let meat sear and brown very slightly. Sprinkle with salt, pepper, and vinegar and stir in tomato paste. Simmer 3 or 4 minutes, then 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 clook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. Check seasoning and serve in deep bowls.

NOTE: This is the favorite midnight snack of the Bavarians. It is served

in bowls or in individual pewter casserole-porringers in the crowded Munich beer halls. It is also a favorite in the beer halls

Stuttgart (less the caraway seeds). To be at its best, this soup

should be made the day before you intend to serve it.

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