8 slices bacon (1/2 inch pieces)
2 1/2 lb. veal (1 inch cubes)
2 c. chopped onion
3 carrots, thickly sliced
2 ribs celery, thickly sliced
2 red bell peppers (1 inch cubes)
3 minced cloves garlic
1/4 c. paprika
1/2 tsp. cayenne pepper
1/2 c. canned crushed tomatoes
3 c. canned chicken broth
1 c. quartered mushroom caps
1/2 c. sour cream
3 tbsp. parsley
1/2 tsp. salt

Fry bacon until golden. Drain on paper towel. Pour fat into measuring cup and return 1/4 cup to skillet. Saute veal in batches until lightly brown on all sides. Transfer to plate. Add additional fat to skillet if necessary and saute onion, carrot, celery and red peppers until tender (6-8 minutes). Add garlic; saute 1 minute. Add paprika and cayenne and cook, stirring constantly 1 minute.

Transfer vegetable mixture to 6 quart Dutch oven. Stir in tomatoes, broth, veal and bacon. Heat to boiling and skim fat from surface. Simmer, partially covered, until meat is tender (1 to 1 1/2 hours) skimming surface and stirring occasionally.

Using slotted spoon, transfer about 1 cup of vegetables to food processor or blender; puree until nearly smooth. Return puree to stew. Add mushrooms and simmer 5 minutes. Stir sour cream into stew; heat, stirring constantly just unitl hot. Do not allow to boil. Stir in 2 tablespoons parsley and salt. Serve over noodles and sprinkle with remaining parsley.