Goulash Supreme

• 5 strips of bacon
• 1 medium onion, chopped
• 1 jar pearl onions
• 1 1/2-2 lbs beef sirloin, cubed
• 1/2 cup seasoned flour (add paprika, marjoram, garlic, seasoned salt, pepper, basil, carroway, etc.)
• 3/4 cup red wine
• 2 cups beef broth
• 1 cup carrots, cut into bite-sized pieces
• 1/2--1 lb sliced mushrooms
• 3/4 cup catsup
• 2 T worchestershire sauce
• 1 t dry mustard
• pinch of cayenne

1. In a large dutch oven, brown bacon. Remove from pan, crumble, and set aside.
2. Brown chopped onion in drippings and set aside.
3. Brown meat in drippings. Turn onto plate and season with the seasoned flour.
4. Add red wan to pan and deglaze pan.
5. Add beef broth and seasoned meat. Add carrots, mushrooms, catsup, worchestershire, mustard and cayenne.
6. Simmer for several hours.
7. Before serving, make a roux of 1/4 cup flour and three T butter. Add to dutch oven and allow goulash to thicken for 45-60 minutes.
8. Serve over noodles with a dollap of sour cream.

bacon, onion, pearl onions, beef sirloin, flour, red wine, beef broth, carrots, mushrooms, catsup, t, mustard, cayenne

Taken from www.epicurious.com/recipes/member/views/goulash-supreme-51283741 (may not work)