5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into ½-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1½ pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet)
1½ teaspoons caraway seeds
⅓ cup all-purpose flour
¼ cup red-wine vinegar
¼ cup tomato paste
5 cups beef broth
5 cups water
½ teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2½ pounds)
In an 8-quart heavy kettle cook bacon
over moderate heat, stirring, until crisp and transfer with
a slotted spoon to a large bowl. In fat remaining in kettle
brown chuck in small batches over high heat, transferring it
as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic
and cook, stirring, until golden. Stir in paprika, caraway
seeds, and flour and cook, stirring, 2 minutes. Whisk in
vinegar and tomato paste and cook, whisking, 1 minute.
(Mixture will be very thick.) Stir in broth, water, salt,
bell peppers, bacon, and chuck and bring to a boil,
stirring. Simmer soup, covered, stirring occasionally, 45
Peel potatoes and cut into ½-inch pieces.
Add potatoes to soup and simmer, covered, occasionally until
tender, about 30 minutes. Season soup with salt and pepper.
Soup may be made 3 days ahead and cooled, uncovered, before
chilling, covered. Reheat soup, thinning with water if