Goulash Soup

• 3 bacon slices
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped (1 cup)
• 2 teaspoons sweet Hungarian paprika
• 3 pounds boneless chuck roast, cut into 1/2-inch cubes
• 1/4 pound calf's liver in 1 piece
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 teaspoon salt
• 1 large green bell pepper, finely chopped (1 cup)
• 2 pounds boiling potatoes (4 or 5 large)
• 2 tablespoons chopped fresh dill

1. Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over occasionally, until fat is rendered and bacon is crisp, about 5 minutes.
2. Reserve bacon for another use, then add butter and onion to bacon fat and cook, stirring frequently, until onion is browned, 7 to 8 minutes.
3. Stir in paprika and cook, stirring frequently, 1 minute.
4. Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes.
5. Sprinkle with flour and cook, stirring frequently, 1 minute.
6. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour.
7. Transfer liver to a cutting board using tongs, then mince.
8. Return liver to pot and add bell pepper.
9. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.
10. While meat is simmering, peel potatoes and cut into 1/2-inch pieces.
11. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes.
12. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes.
13. Serve sprinkled with dill.

bacon, unsalted butter, onion, sweet hungarian paprika, chuck roast, allpurpose, white wine, salt, green bell pepper, boiling potatoes, dill

Taken from www.epicurious.com/recipes/food/views/goulash-soup-108661 (may not work)