Goulash(Soup or Stew)

Fry onion in melted shortening until golden yellow.

Lower heat, add paprika and stir rapidly.

When meat is browned and liquid evaporated, add caraway seed, finely chopped garlic, small amount of cold water, cover and braise slowly.

Add additional water when necessary.

Just before meat is tender, reduce pan juices and add potatoes.

Let them brown slightly, then add stock, green pepper and tomato.

When potato is almost cooked, add pasta, and if necessary stock or water.