Hungarian Goulash

Hungarian Goulash

Ingredients:
2 strips bacon
1 large yellow onion, diced
1 tablespoon extra-virgin olive oil
2 1/2 pounds stewing beef, cut into 1/2" cubes
1 clove garlic, minced
Pinch caraway seeds, chopped
Paprika
Beef broth
Water as needed
1 can tomatoes, with juice
1 green bell pepper, seeded and diced
4 large russet potatoes, diced
2 tablespoons sour cream, plus more for serving

Directions:
1. Add the bacon to a 6- to 8-quart stewing pot; fry over medium heat until the fat is rendered, then discard the bacon slices. Sauté the onion in the bacon fat and olive oil until the onion is transparent. Add the beef; sauté with the onions about 10 minutes, or until the meat is browned. Stir in the garlic and caraway seeds and sauté for 1 more minute.
2. Remove the pot from the heat and quickly stir in the paprika. Add the beef broth; if needed, add enough water to cover the meat. Cover and simmer over low heat for 1 1/2 hours.
3. Add the can of tomatoes with juice and green pepper. Add more water, if needed, to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender.
4. Add the potatoes; cover and cook for an additional 30 minutes, or until the potatoes are fork-tender. Stir the 2 tablespoons of sour cream into the goulash. Serve with additional sour cream on the side if desired.

Serve with Cucumber Salad:
Thinly slice 2 cucumbers; put the slices in a bowl and sprinkle with salt. Let rest for 30 minutes. Drain off the excess moisture and add a small, thinly sliced yellow onion; 1 or 2 tablespoons dry white wine or cider vinegar; 1/4 cup heavy or sour cream; 2 teaspoons granulated sugar; 1/8 teaspoon sweet paprika; a pinch of dried or fresh dill; and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to serve.