Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef stew meat 1 tb Tomato paste
2 tb Fresh lard or rendered beef 1 tb Caraway seeds
-fat, or bacon fat 1/2 ts Marjoram
1 lg Onion, diced 1 cl Garlic, finely diced
1 ts (heaping) Hungarian sweet 2 qt Water
-paprika 3 md Potatoes, peeled and diced
2 tb Vinegar

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

NOTE: This is the favorite midnight snack of the Bavarians. It is
served
in bowls or in individual pewter casserole-porringers in the
crowded Munich beer halls. It is also a favorite in the beer
halls
Stuttgart (less the caraway seeds). To be at its best, this
soup
should be made the day before you intend to serve it.

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