In a kettle or Dutch oven, brown 1 onion, minced, in 1 tablespoon butter and 1 tablespoon bacon fat. Stir in 2 teaspoons Hungarian paprika and add 3 pounds brisket of beef, cut in medium chunks, and 1/4 pound calf's liver. Brown the meat on all sides and dust it with a little flour. Add 1 cup white wine and salt to taste. Cover the pan and cook the meat gently for about 1 hour. Remove the liver, mince it, and return to kettle with 1 green pepper, seeded and chopped. Cook the goulash soup for an hour or so longer, until the meat is tender. Boil 1 pound potatoes, peeled and quartered, in salted water to cover until they are barely tender. Add the potatoes to the goulash soup with enough of the cooking water to make a medium thick soup. Add more paprika and salt to taste and cook all together for a few minutes longer.

Serve the meat and soup in soup plates and pass separately, as garnish for the soup, spätzle dressed with melted butter.