Title: Goulash Soup [Gulyassuppe]
Categories: German Soup Beef
Yield: 5 Servings

1	lb	Beef; chuck, shin or neck
2	tb	Lard, rendered beef fat or bacon fat
1	lg	Onion; chopped
1	tb	[heaping] Hungarian sweet paprika
		Salt and pepper
2	tb	Vinegar
1	tb	Tomato paste
1	tb	Caraway seeds
1/2	ts	Marjoram
1	cl	Garlic
2	qt	Water
3	md	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

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