Instructions:

Goulash Place Hungarian Goulash Soup

Source: Goulash Place - Danbury, Connecticut

3 tablespoons vegetable oil (or better yet, chicken fat)
1 pound lean beef, cut into 3/4-inch cubes
1 teaspoon Hungarian paprika
2 medium onions, minced (1 1/2 cups)
6 cups chicken broth or light soup stock
3 carrots, sliced into thin discs
4 medium-size boiling potatoes, cubed
1 large tomato, peeled and cut into eighths
1/4 cup chopped parsley
1/2 teaspoon caraway seeds
Salt and pepper to taste
1 bay leaf, broken in half
1/4 teaspoon dried dill

Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Saut