2 lg Onions, chopped
4 tb Melted chicken fat
3 lb Lean, boneless,  chuck
-roast,  diced
1 tb Sweet Hungarian paprika
1 1/2 qt Chicken stock
1/2 lg Green pepper, cored, seeded
-and sliced
1    Tomato, peeled and sliced
2 tb Tomato paste
Salt and white pepper to
-taste

Saute the onion in the butteruntil golden brown. Add the meat and paprika.
Cover and simmer for ten minutes, stirring occasionally. If needed, a
little chicken broth can be added to prevent sticking. Add the green
peppers, tomato, tomato paste, salt and pepper. Pour in 1 1/2 C chicken
broth and cook, covered over low heat for about 2 hours or until meat is
tender. During the cooking, stir a few times, adding more chicken broth as
needed. Ten minutes before end of cooking time, add remaining stock. Taste
and correct seasoning if needed. Serve in heated soup bowls. Makes 5
servings. Gulyas leves – Hungarian Goulash Soup