Ingredients
2 slices bacon, chopped
1½ lb boneless beef chuck cut into 2-inch cubes
salt and pepper
2 Tbsp flour
2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 roasted red bell peppers, peeled and sliced
2 Tbsp Hungarian sweet paprika
2 tsp caraway seeds, toasted and ground
2 Tbsp red wine vinegar
1 (15-ounce) can diced tomatoes
3 c beef broth
1 russet potato, peeled and cubed
2 carrots, peeled and sliced
1/4 c sour cream
Directions
Place a large heavy pot over medium heat and add the bacon.
Fry for about 5 minutes until crisp, remove to a paper towel and reserve.
Salt and pepper beef and add to the hot bacon fat. Brown it evenly on all sides.
(I did this in 2 batches so I didn’t crowd the pan.)
When the beef is browned, sprinkle the flour evenly in the pot and stir to dissolve clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.
Toss in the onions, garlic, roasted peppers, paprika, and caraway.
Cook and stir for 2 minutes until fragrant. Stir in the vinegar, and cook for a minute.
Add tomatoes and beef broth. Cover and simmer over low heat for two hours, stirring occasionally.
Add potatoes, carrots and reserved bacon and continue to simmer for 1/2 hour or until potatoes are tender.
Stir in sour cream and serve over noodles or alone. Delicious!
Serves 4