4 slices smoked bacon
2 med.-sized onions, sliced
1 to 1 1/2 tbsp. Hungarian paprika
2 lbs. chuck blade or boneless pot roast, cut into sm. cubes
1 tbsp. salt
1 tsp. caraway seed
3 green peppers, sliced
3 tomatoes, sliced
2 cloves garlic through garlic press
4 sm. potatoes, pared & quartered (we use new potatoes & leave skins)
Pinched noodles (we don't use, see below for recipe)
Green pepper rings for garnish (we don't use)

Brown bacon in a Dutch oven or heavy, 3 quart pot. Remove bacon and brown onion sin the bacon drippings until transparent.

Remove pot from heat and stir in paprika (paprika is high in sugar and burns easily). Add the beef, salt, caraway seeds, cooked bacon and half of the green pepper and tomato.

Return to heat and cover tightly. Simmer over low heat, stirring occasionally and adding small amounts of warm water if needed. Cook 1 1/2 to 2 hours or until meat is tender.

Add garlic, potatoes, the other half of the green pepper and tomato. Add enough water, if needed, to cover the meat and vegetables. Bring to a boil, then simmer for 30 minutes. In the last 10 minutes add the pinched noodles.

Serve hot in individual soup bowl or from a soup tureen. Garnish with green pepper rings. Serves 4 to 6.

PINCHED NOODLES:

3/4 c. all-purpose flour
1/2 tsp. salt
A tbsp. cream of wheat
1 egg

Combine flour, salt and cream of wheat. Break egg into center of the flour mixture. Stir to make a stiff dough. Knead with your hands until smooth. Pinch off bits of the dough the size of hazelnuts and put them on a floured plate. When all the noodles are ready, drop into boiling soup. Cook about 10 minutes or until tender. Test for doneness by cutting a noodle open; if it is not floury inside, it is done.