Goulash Soup

1 lb. beef (chuck)
2 T. lard, rendered beef fat or bacon fat
1 large onion; chopped
1 T. [heaping] Hungarian sweet paprika
1  t. each salt and pepper
2 T. vinegar
1 T. tomato paste
1 T. caraway seeds
1/2 t.  marjoram
1  clove garlic
2  qt. water
3  medium potatoes; peeled and diced


Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and sauté onions until golden. Sprinkle with paprika and sauté 1 minute, stirring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 minutes 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.

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