1/4 lb. bacon, diced
1 clove garlic
2 med. onions, thinly sliced and broken into rings
1/4 tsp. paprika
1 tsp. vinegar
1 lb. beef chuck, cut into cubes
1 tsp. salt
1/8 tsp. butter
1 tbsp. caraway seeds
1 1/2 qts. water
2 tbsp. flour
1/2 lb. potatoes, peeled and diced
2 tbsp. tomato puree
2 beef frankfurters, sliced

Cook bacon until done but not overcrisp. Remove and towel drain. Remove all but 2 tablespoons fat and add garlic, onion and cook, stirring for 1/2 minute. Add meat, salt, butter, caraway seeds and 2 cups water.

Cover pan partially and cook over medium heat until meat is tender and liquid has reduced to thin sauce, about 1 1/2 hours. Stir in flour, blend well and add remaining water, potatoes and tomato puree. Simmer until potatoes are soft then add bacon and frankfurters. Serves 6 persons.