In a kettle or Dutch oven, brown 1 onion, minced, in 1 tablespoon butter and 1 tablespoon bacon fat. Stir in 2 teaspoons Hungarian paprika and add 3 pounds brisket of beef, cut in medium chunks, and 1/4 pound calf's liver. Brown the meat on all sides and dust it with a little flour. Add 1 cup white wine and salt to taste. Cover the pan and cook the meat gently for about 1 hour. Remove the liver, mince it, and return to kettle with 1 green pepper, seeded and chopped. Cook the goulash soup for an hour or so longer, until the meat is tender. Boil 1 pound potatoes, peeled and quartered, in salted water to cover until they are barely tender. Add the potatoes to the goulash soup with enough of the cooking water to make a medium thick soup. Add more paprika and salt to taste and cook all together for a few minutes longer.
Serve the meat and soup in soup plates and pass separately, as garnish for the soup, spaetzle dressed with melted butter.
Posted by Karin Brewer. Courtesy of Fred Peters.