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1.) Preheat oven to 300 degrees (F).
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2.) Combine flour, 1 teaspoon smoked paprika, 1 teaspoon hot paprika, 1/2 teaspoon ground caraway seeds, 1 teaspoon of salt and pepper in a Ziploc bag.
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3.) Place stew meat in bag, seal, and shake until dry mixture has adhered to the meat.
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4.) Heat vegetable oil in a 5 quart Dutch oven or oven safe medium stock pot on the stove to medium.
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5.) Add stew meat to pot.
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6.) Brown meat on all sides, about 5-10 minutes.
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7.) Remove meat from pot and set aside.
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8.) Reduce heat to low and place bacon strips in pot.
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9.) Cook bacon for 10 minutes, constantly stirring to protect any left over brown bits from burning.
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10.) Increase heat to medium, incorporate the onions and cook for another 10 minutes.
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11.) Remove bacon from pot and set aside for another use (bacon will not be reused in goulash). Leave the bacon grease in the pot.
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12.) Add carrots, garlic, 1 teaspoon smoked paprika, 1 teaspoon mild paprika, 1/2 teaspoon hot paprika , and 1/2 teaspoon ground caraway seeds into the pot.
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13.) Heat this mixture for 2-3 minutes or until spices are slightly toasted.
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14.) Add tomato paste, stirring until paste is integrated into mixture. Than add browned stew meat.
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15.) Add beer to deglaze the bottom of the pot.
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16.) Add diced tomatoes, marjoram and 1 teaspoon of salt and pepper.
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17.) Stir mixture thoroughly, then cover and place pot in oven.
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18.) Cook for 2 hours or until meat is tender enough to easily pull apart.
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19.) While the goulash is cooking, mix the zest of one lemon with 3/4 cup of sour cream and chill in fridge.
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20.) If you choose to incorporate mushrooms then add them to the pot 10-15 minutes prior to removing goulash from oven.
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21.) After removing the goulash from the oven pour in the creme fraiche or heavy cream, stir and let the goulash rest for a few minutes.
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22.) Serve and top goulash with lemon sour cream mixture and parsley.
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23.) Enjoy with a German lager or any glass (or bottle) of red wine.
