Name: Hearty Goulash Soup
Yield: Makes about 16 cups, serving 12
Ingredients: 5 slices bacon, chopped; 3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes; 2 tablespoons vegetable oil; 4 medium onions (about 1 1/2 pounds), chopped fine; 3 garlic cloves, minced; 3 tablespoons paprika (preferably Hungarian sweet*); 1 1/2 teaspoons caraway seeds; 1/3 cup all-purpose flour; 1/4 cup red-wine vinegar; 1/4 cup tomato paste; 5 cups beef broth; 5 cups water; 1/2 teaspoon salt; 2 red bell peppers, chopped fine; 4 large russet (baking) potatoes (about 2 1/2 pounds); *available at specialty foods shops and many supermarkets

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In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.

Recipe notes

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