1 Tablespoon lard, shortening, or oil (I learned that Hungarians like to use lard)
4 cups beef broth
2-1/2 to 3 pounds beef stew meat, cut into ½-inch pieces
½ pound potatoes, pared and grated (about ¾ cup)
1 Tablespoon paprika
1 Tablespoon tomato sauce
1 teaspoon salt
½ teaspoon caraway seed
¼ teaspoon crushed red pepper
¼ teaspoon dried thyme leaves
¾ pound potatoes, pared and diced (about 1-1/2 cups)
1 cup cooked and drained goulash noodles or your favorite soup noodle of choice
Instructions
Cook and stir onions in lard (or other) in a 4-quart Dutch oven over medium heat until onions are browned. Stir in remaining ingredients except diced potatoes and noodles. Heat to boiling; reduce heat and cover. Simmer about 1-1/2 hours until meat is tender. (at this point the soup can be prepared and refrigerated 24 hours in advance. To finish, heat to boiling and follow directions and proceed with step 2. Please Note: Personally, I like to brown my meat, not just boil it. I first browned the meat, then added the onions and stirred until they were translucent, then continued with the recipe. It's up to you how you prefer to make it.
Stir in diced potatoes. Heat to boiling; reduce heat. Cook over medium heat, stirring occasionally, about 10 minutes or until potatoes are just tender. Stir in cooked noodles and heat through. Ladle into soup bowls and sprinkle with chopped parsley, if desired. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-september-1974/