Hungarian Goulash with Red wine

Ingredients

• 2-3 lbs stewing beef, cut into cubes
• 1/2 cup bacon, cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sweet Hungarian paprika
• 1 tablespoon caraway seed (less if you like)
• 1 bay leaf
• 1-2 green peppers or red pepper, in 1 inch pieces
• 1 1/2 cups beef stock (or water with stock cubes see stock cubes info on package)
• 1 1/2 cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)
• 3-4 cloves garlic, minced or in cut in small pieces
• 1 big onion, cut small
• some sour cream, if you like it creamier (optional)
• 1/2 teaspoon hot paprika, if you like it hot (optional)

Directions

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.