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German Goulash Soup

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Goulash Soup (Gulyassuppe)


The German Cookbook:
A Complete Guide to Mastering
Authentic German Cooking
by Mimi Sheraton, 1977, Random House

“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.”

4 to 6 servings

1 pound beef (chuck, shin, neck)
2 tablespoons fresh lard or rendered
beef fat, or bacon fat
1 large onion, diced [my former
mother-in-law used 2 onions]
1 heaping tablespoon Hungarian sweet paprika
Salt and pepper
2 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds
1/2 teaspoon marjoram
1 clove garlic
1 1/2 to 2 quarts water [or beef stock]
3 medium-sized potatoes, peeled and diced

Cut beef into 3/4- to 1-inch cubes. Heat lard or beef fat in 3-quart sauce-
pan and sauté onion until golden. Sprinkle with paprika and sauté 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 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.