Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.
Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).
Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).
Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.
Thicken gravy with flour. Add beef to gravy and serve over egg noodles.
Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.
Submitted by: Stacie Vallario
