Goulash Soup [gulyassuppe]
beef, herb, soups
1 lb beef; chuck, shin or neck
2 tablespoon lard, rendered beef fat or bacon fa; t
1 large onion; chopped
1 tablespoon [heaping] hungarian sweet paprika
1 salt and pepper
2 tablespoon vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds
1/2 teaspoon marjoram
1 centiliter garlic
2 quart water
3 medium potatoes; peeled and diced
Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min strring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
Variation: Shepherd's Soup- use much less paprika say a scant teaspoon, and sprinkle soup with croutons and dill when serving.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Yield: 5 servings