Hungarian Goulash with Red wine

• stewing beef↗2 -3 lbs

  cut into cubes

• bacon↗1⁄2 cup

  cut into small pieces

• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• sweet Hungarian paprika↗2 tablespoons
• caraway seed1 tablespoon

  less if you like

• bay leaf↗1
• green peppers or red pepper↗1 -2

  in 1 inch pieces

• beef stock↗1 1⁄2 cups

  (or water with stock cubes see stock cubes info on package)

• dry red wine1 1⁄2 cups

  (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)

• cloves garlic↗3 -4

  minced or in cut in small pieces

• big onion↗1

  cut small

• some sour cream

  if you like it creamier (optional)

• hot paprika↗1⁄2 teaspoon

  if you like it hot (optional)

Step-by-step instructions

1. 1

   fry bacon pieces in a deep pan for some minutes until the fat comes out.

2. 2

   brown beef in bacon fat with the bacon, stirring.

3. 3

   add onion and garlic cloves and brown, stirring.

4. 4

   add pepper pieces and paprika and stir.

5. 5

   add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.

6. 6

   Take out bay leaf and add sour cream if you prefer it.

7. 7

   Serve with buttered noodles or with some bread dumplings.