Ingredients

4-6 Slices of Bacon

3 lbs of Beef Stew, trimmed of excess fat (about 1")

Salt & Pepper

2 T Flour

2 Medium Onions

4 Cloves Garlic (chopped or crushed)

2 Red Peppers, roasted, peeled, sliced thin

4 or 5 T Sweet Hungarian Paprika

2 tsp. toasted and grokund Caraway Seeds

2 T Red Wine Vinegar

1 15-oz Can Crushed Tomatoes

4 Cups Beef Broth

2-3 Russet Potatoes, peeled and sliced small

1/2 C Sour Cream

Cooked Egg Noodles, Spaetzle, or Elbow Macaroni (optional)

Preparation

  1. In a heavy 5 or 6 Qt Dutch Oven, fry the bacon over medium heat. then remove and allow to cool and dry on some paper towels.
  2. Brown the stew meat evenly in the bacon fat, seasoning with salt an dpepper as you go. Sprinkle the flour over the meat as it brows, too.
  3. Add onions, garlic, red peppers, and caraway. Stir for about 3 or 4 minutes.
  4. Add vinegar, crushed tomatoes, and broth. Lower heat to simmer and cook for about an hour. Stir occasionally.
  5. Add the potatoes and simmer for an additional 30 minutes.
  6. Crumple the bacon and add it to the mix. Simmer for an additional 15 minutes.
  7. Season to taste with salt and pepper.
  8. Stir in the sour cream.
  9. Serve over noodles.