Gulasch Suppe

• 1 lb beef (I use a 1½ lb round steak, well trimmed)
• 2 Tbl shortening
• 1 large onion, diced
• 1 heaping tablespoon hungarian paprika
• Salt and pepper to taste
• 2 Tbl white vinegar
• 1 Tbl tomato paste
• ½ tsp marjoram
• 1 clove garlic, minced
• 1½ to 2 quarts water
• 3 medium-sized potatoes, peeled and diced

Cut beef into ½ to ¾-inch cubes. Heat shortening in a large heavy stew pot or dutch oven. Sauté onion until golden. Add paprika and beef, cooking over high heat and stirring constantly, just to sear beef.

Sprinkle with salt, pepper, and vinegar and stir in tomato paste. Lower heat and simmer 3 to 4 minutes. Add marjoram, garlic, and water. Bring to a boil, cover, and simmer for 45 minutes until meat is nearly done. Add potatoes and cook slowly for 15 to 25 minutes more, until meat and potatoes are thoroughly cooked.

Check seasonings and serve with hard rolls.