Goulash Soup Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 pound beef (chuck, shin, neck) 2 tablespoons lard or bacon fat 1 large onion, diced 1 heaping tablespoon Hungarian sweet paprika 2 tablespoons vinegar 1 tablespoon tomato paste 1 tablespoon caraway seeds 1/2 teaspoon marjoram 1 clove garlic 1 1/2 to 2 quarts water 3 medium sized potatoes, peeled and diced salt and pepper Cut beef into 3/4" to 1" cubes. Heat lard or fat in 3 quart saucepan and sauté onion until golden. Sprinkle with paprika and sauté a minute or two, stirring constantly over very low heat. Add beef and star around well in paprika and onion 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 cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. Check seasoning and serve in deep bowls.