Goulash Soup

1. 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. 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. 3

   Stir in paprika and cook, stirring frequently, 1 minute.

4. 4

   Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes.

5. 5

   Sprinkle with flour and cook, stirring frequently, 1 minute.

6. 6

   Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour.

7. 7

   Transfer liver to a cutting board using tongs, then mince.

8. 8

   Return liver to pot and add bell pepper.

9. 9

   Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.

10. 10

    While meat is simmering, peel potatoes and cut into 1/2-inch pieces.

11. 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. 12

    Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes.

13. 13

    Serve sprinkled with dill.

* Per serving · 4 servings · Values may vary.