Hearty Goulash Soup Recipe

5 slices bacon, chopped
3 lbs. boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onion(about 1-1/2 lbs.), chopped fine
3 garlic cloves, minced
3 tablespoons paprika(preferably Hungarian sweet*)
1-1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet(baking) potatoes(about 2-1/2 lbs.)

*Available at specialty food shops and many supermarkets.(or Penzeys)

In an 8-quart kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with a slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.

Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, stirring occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before, chilling, covered. Reheat soup, thinning with water if desired. Makes about 16 cups, serving 12.