1 1/2 lb. beef (chuck, round, etc.)
2 tablespoons bacon fat
1 large onion, diced
2 heaping tablespoons Hungarian sweet paprika
Salt and Pepper
2 tablespoons vinegar
2 tablespoons tomato paste
1 1/2 tablespoons caraway seeds
1/2 teaspoon marjoram
1 clove garlic, diced
1 14-oz. can beef broth
1 quart water
4 - 6 medium-sized potatoes, peeled and diced

Cut beef into 3/4" to 1" cubes. Heat bacon fat in soup pot 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 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, beef broth and water. Bring to 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. If you like your soup a little thicker, scoop out a little broth, whisk it with a tablespoon or two of flour until smooth and return to soup pot. Simmer 5 or 10 minutes longer for broth to thicken. Check seasoning and serve in deep bowls.

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