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Hungarian Goulash Soup

3 pounds chuck roast
4 onions, chopped
2 garlic cloves, crushed
1/2 cup vegetable shortening
3 1/2 tablespoons paprika
2 tomatoes, peeled, seeded and chopped
2 teaspoons caraway seed
1 teaspoon dried marjoram
1 teaspoon grated lemon peel
8 cups water
2 teaspoons salt
1/2 teaspoon pepper
4 potatoes, diced

1. Cut chuck roast into cubes.
2. In a large kettle saute chopped onions and crushed garlic cloves in hot shortening until tender. Stir in paprika; cook for 1 minute. Add the beef and brown on all sides. Add peeled, chopped tomatoes, caraway seed, marjoram, grated lemon peel, water, salt, and pepper.
3. Bring to a boil, reduce the heat, and cook slowly, covered, for 45 minutes. Add peeled, diced potatoes and continue to cook for about 20 minutes, or until the potatoes are tender.

Makes 6 servings.

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