Hot and hearty Hungarian beef soup with diced potatoes and onion, seasoned with paprika, marjoram and caraway seeds.

Goulash Soup

2 tablespoons canola oil

1 large onion, diced

1 tablespoon Hungarian sweet paprika

1 pound beef chuck or sirloin, trimmed, cut into 1/4-inch cubes

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1/2 tablespoon dried marjoram

1/2 tablespoon caraway seeds

2 cloves garlic, minced

1 1/2 to 2 quarts water

2 tablespoons beef base or bouillon granules

2 large potatoes peeled, cut into 1/4-inch dice

1. Heat oil in a large pot or Dutch oven on medium-high heat. Add onion and cook, stirring frequently, until lightly browned. Reduce heat to low. Sprinkle with paprika and cook 1 to 2 minutes, stirring constantly.
2. Add beef and increase heat to medium. Allow meat to very lightly brown. Sprinkle with salt, pepper, vinegar and tomato paste; stir to blend. Simmer on medium heat for 3 to 4 minutes. Add marjoram, caraway seeds, garlic, water and beef base. Bring to boil on high heat. Cover and reduce heat to a simmer. Simmer gently for 45 minutes or until meat is almost done.
3. Add potatoes and simmer 15 to 20 minutes or until meat and potatoes are thoroughly cooked.
4. Taste and adjust seasoning as needed.

Makes 6 servings.