Hungarian Goulash With Caraway And Sour Cream

• 4 -6 slices side bacon
• 3 -4 onions, minced
• 1/4 cup sweet Hungarian paprika
• 1/2 teaspoon caraway seed, crushed
• 2 lbs round steaks or 2 lbs chuck steaks, sliced into thin strips
• 2 1/2 cups chopped peeled tomatoes, fresh or canned
• salt and pepper
• 2 -3 potatoes, peeled and diced
• 1 cup sour cream, to serve

1. Cook bacon until crisp, then crumble and set aside.
2. Add onions to skillet and brown on medium low in drippings.
3. Stir in paprika and caraway seed.
4. Cook for 10 to 15 seconds, stirring.
5. Add meat.
6. Stir to coat evenly withpaprika.
7. Add 2 cups of the tomatoes, cover and simmer for 1 hour, until meat is almost tender.
8. Season to taste with salt and pepper.
9. Add potato and cook 25 minutes more, until potatoes and meat are both tender.
10. Stir in reserved tomatoes and heat thru.
11. Sprinkle with reserved bacon and serve with sour cream if desired.

bacon, sweet hungarian paprika, caraway, chuck, tomatoes, salt, potatoes, sour cream

Taken from www.food.com/recipe/hungarian-goulash-with-caraway-and-sour-cream-70245 (may not work)