1 lb beef stew meat
2 tablespoon fresh lard or rendered beef fat, or; bacon fat
1 large onion, diced
1 teaspoon (heaping) hungarian sweet paprika
2 tablespoon vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds
1/2 teaspoon marjoram
1 centiliter garlic, finely diced
2 quart water
3 medium potatoes, peeled and diced
Cut beef into 3/4" to 1" cubes. Heat lard or beef fat in a 3-quart saucepan 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 onion and paprika 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 clook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. Check seasoning and serve in deep bowls.
NOTE: 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. It is also a favorite in the beer halls Stuttgart (less the caraway seeds). To be at its best, this soup should be made the day before you intend to serve it.
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