I substituted filtered bacon grease for the vegetable oil. It was "wunderbar" (wonderful). To make it even more authentic, you could render German bacon (speck).

Very good!!

I lived in Germany for two years in the early 70's. During that time I tried my best to figure out the best recipe. Would suggest 2 to 3 tbsp papreka, toss the green pepper and use V8 Juice instead of the tomato sauce and boullian. Also add a scant teaspoon rpt teaspoon of chili powder. Let cook for at least one hour on a slow simmer. I have made this recipe for 30 years since I left germany, recently went back and put my recipe to the test and it was spot on for the area in Baveria we lived. Some people also add mushrooms and/or a few vegetables. However, we love it in its simplest form. Great served with a ham and Swiss cheese open faced sandwich on buttered rye or pumpernickle. Simply, it is about the beef, onions, an flavorfull liquid.

No one in my family thought this soup was good. Just meat,onions and peppers. It needed something else. Perhaps cabbage and goulash noodles. The soup flavor was ok but I was expecting a thicker, creamier base.

Not a very good recipe, too much stock and too many green peppers. Also, the spices add little to nothing in taste. This was a flop.

This recipe needs some spicing up. It's a bit bland and takes a long time for the results. Too many green peppers. They overwhelm the dish. What "medium" sized skillet is going to hold this thing. A large pot is necessary.