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GULYASSUPPE (Goulash Soup)

1 pound beef (chuck, shin, neck)
2 tablespoons lard or bacon fat
1 large onion, diced
1 heaping tablespoon Hungarian sweet paprika
2 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds
1/2 teaspoon marjoram
1 clove garlic
1 1/2 to 2 quarts water
3 medium sized potatoes, peeled and diced
salt and pepper

Cut beef into 3/4" to 1" cubes. Heat lard or fat in 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 star around well in paprika and
onion 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 cook slowly 15
to 20 minutes longer, or until meat and potatoes are thoroughly
cooked. Check seasoning and serve in deep bowls.


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