2 slices bacon, cut into 1/4 inch strips
2 lbs chuck roast, cut into 1 1/2 inch cubes
salt and pepper
olive oil
1 large onion, chopped
1 large green pepper, seeds and ribs removed and chopped
2 cloves garlic, pressed
1/4 tsp caraway seeds
1 1/2 TBS Hungarian paprika
1/2 cup red wine
3 1/2 cups good beef broth
1 TBS tomato paste
1/2 cup sour cream

Cook bacon in a large dutch oven. When crisp, remove on to a plate. Season the beef with salt and pepper and add to the bacon fat in batches. Brown beef. Once browned, transfer to the bacon plate.

Add onions and peppers and cook until soft, about 5 minutes. Add garlic, caraway seeds and paprika. Stir to get the spices hot. Turn off heat and add the wine. Turn the heat back on and scrape up all brown bits. Add beef stock and tomato paste. Stir to combine. Add beef and bacon back to the dutch oven.

Bring to boil, reduce to simmer. Partially cover and cook for about one hour, or until the beef is very tender.

Serve on a bed of wide egg noodles and garnish with sour cream.