Goulash soup, not to be confused with goulash stew. Serve with a hearty dark bread such as rye and a dunkel (dark) beer, and you have a meal.
200g (7 oz) diced onions
4 T vegetable oil
300 g (10.55 oz) beef, cut into 2″ cubes
20g (3/4 oz) paprika powder
20g (3/4) tomato paste
a few tablespoons water
750 ml (25.4 oz/about 3 cups) beef stock
3 garlic cloves, finely minced
200g (7 oz) potatoes, peeled and diced
1. Heat oil, then fry onions until starting to turn golden. Add beef and fry until onions are golden brown and meat is browned on all sides.
2. Add paprika and tomato paste, and slowly add in water and stir until the paprika and tomato combine and turn into a thick gravy.
3. Add beef stock and season (to taste) with salt, pepper, garlic, caraway, and marjoram. Bring to a boil, then cover pan and simmer for 30 minutes.
4. Add the potatoes and cook the soup until the potatoes are tender.
NOTE: Austrian grocery stores sell packages of meat specifically for gulasch: “gulasch fleisch.” I think this is the same cut of meat that’s sold as “stewing beef” in the U.S.