Active Time

　　45 min

　　Total Time

　　3 hrs

　　Gulyássuppe Hotel Bristol

　　The liver in this recipe enriches the stew without adding any distinct flavor that might be objectionable to those who don't care for liver.

　　

Ingredients

Makes 8 to 10 servings (12 cups)

　　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

　　

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

　　

Step 2

Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1 minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.

　　

Step 3

While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes. Serve sprinkled with dill.

　　Cooks' note:

　　·Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.