Hungarian Goulasch Soup (Bogracsgulyas) Recipe

2pounds beef, cut into stewing cubes
3 oz lard
2 onions, chopped
2-3 tbsp. Hungarian paprika (mild)
1 tsp. caraway seeds, crushed
1 tsp. dried oregano
2 garlic cloves, finely chopped
freshly ground pepper
salt
3 pints beef stock (or water)
1 1/2 pound potatoes, peeled and cut into cubes
1 green pepper, chopped
2 firm tomatoes, chopped

Melt fat (you can use equal quantities of butter and oil instead of lard) in a large saucepan and sauti the onion for a few minutes. Add paprika and stir. Add meat, stir and brown on all sides on low heat. Add caraway seeds, oregano, garlic, pepper and salt and stir. Add a little stock, cover tightly and simmer at low heat; the meat should actually be braised rather than boiled. Let simmer for 2 hours; stir occasionally and add more stock as needed. When the meat is almost tender, add potatoes, and a few minutes later the green pepper, tomatoes and what is left of the stock. Simmer until potatoes are tender.