Goulash

• 4 slices bacon
• 2 medium onions, sliced
• 1 to 1 1/2 Tbsp. Hungarian paprika (imported)
• 2 lb. chuck, blade or boneless pot roast, cut in cubes
• 1 tsp. salt
• 1 tsp. caraway seed
• 1 green pepper
• 1 tomato, sliced
• 2 cloves garlic, finely minced
• 4 small potatoes, pared and quartered
• green pepper rings (for garnish)

1. Brown bacon in heavy 3-quart pot with a tight fitting lid. Remove bacon and brown onions in drippings until transparent. Remove pot from heat and add paprika, beef, salt, caraway, bacon and half green pepper and tomato.
2. Return to heat and cover tightly.
3. Simmer over low heat, stirring occasionally, and add small amounts of water as needed.
4. Cook 1 1/2 to 2 hours until meat is tender.
5. Add garlic, potatoes, the rest of peppers and tomatoes.
6. Add enough water to completely cover meat and vegetables.
7. Bring to a boil; simmer 30 minutes.
8. Serve with very small bow tie egg noodles.

bacon, onions, paprika, chuck, salt, caraway seed, green pepper, tomato, garlic, potatoes, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996933 (may not work)