Grandma Agocs' Hungarian Goulash

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   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.

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   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.

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   3. Add onions, garlic, red peppers, and caraway. Stir for about 3 or 4 minutes.

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   4. Add vinegar, crushed tomatoes, and broth. Lower heat to simmer and cook for about an hour. Stir occasionally.

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   5. Add the potatoes and simmer for an additional 30 minutes.

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   6. Crumple the bacon and add it to the mix. Simmer for an additional 15 minutes.

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   7. Season to taste with salt and pepper.

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   8. Stir in the sour cream.

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   9. Serve over noodles.

No additional tips available.