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. To be at its best, this soup should be made the day before you intend to serve it.


  • 1 pound beef (chuck, shin, neck)
  • 2 Tablespoons fresh lard or rendered beef fat,or bacon fat
  • 1 large onion, diced
  • 1 heaping Tablespoon Hungarian sweet paprika ( optional, if using, your choice on amounts)
  • salt and pepper
  • 2 Tbs. vinegar
  • 1 Tbs. tomato paste
  • 1 Tbs. caraway seeds
  • 1/2 tsp. marjoram
  • 1 clove garlic
  • 1-1/2 to 2 quarts water
  • 3 medium sized potatoes, peeled and diced


Cut beef into 3/4" to 1" cubes. Heat lard or beef fat in 3-quart saucepan and saute onion until golden. Sprinkle with paprika (if using it) and saute a minute or two, stirring constantly over very low heat. Add beef and stir 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 the 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.

4 to 6 servings

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
GULYASSUPPE Goulash soup