Servings: 4

2 slices bacon 2 slices bacon
2 medium onions (sliced) 2 medium onions (sliced)
2 - 2½ tbsp. Hungarian paprika (sweet OR hot) 2 to 2½ tbsp. Hungarian paprika (sweet OR hot)
2 lbs. boneless lamb stew meat 2 lbs. boneless lamb stew meat
1 tbsp. salt 1 tbsp. salt
1 tsp. caraway seeds 1 tsp. caraway seeds
1 tomato (sliced) 1 tomato (sliced)
3 green bell peppers 3 green bell peppers
2 cloves garlic (finely minced) 2 cloves garlic (finely minced)
4 small potatoes (peeled & quartered) 4 small potatoes (peeled & quartered)
Pinched Noodles (Csipetke): subheading: Pinched Noodles (Csipetke):
flour flour
½ tsp salt ½ tsp salt
1 tbsp. farina 1 tbsp. farina
1 egg 1 egg

Cut lamb into ¾-in. cubes. Seed, derib, & slice 2 peppers into rings.
Put bacon into 3-qt. Dutch oven & cook over medium heat till brown & fat has been rendered. Remove bacon & drain.
Add onions to bacon dripping & sauté till translucent (about 5-mins.).
Remove from heat & stir in paprika till it is absorbed.
Stir lamb, salt, caraway seeds, bacon, plus half of tomato & pepper slices into pot.
Return to heat, cover tightly, & simmer over low heat, stirring occasionally, till meat is almost tender (1½ to 2 hrs., depending upon cut). Add small amounts of water as needed to prevent sticking.
Stir in garlic, potatoes, plus remaining tomato & pepper slices.
Add enough water to completely cover meat & vegetables. Bring to boil, reduce heat, cover, & simmer 20-mins.
In the meantime, make PINCHED NOODLES: subheading: In the meantime, make PINCHED NOODLES:
Mix together ¾-c. flour, salt, & farina in large mixing bowl. Make well in middle of flour mixture; then pour in egg.
Stir with 2 spoons till a stiff dough is formed.
Turn dough onto lightly floured board & knead till smooth (app. 10-mins.).
Pinch off hazelnut-sized bits of dough & place on lightly floured plate.
Add noodles to goulash & simmer till noodles float to top & are tender (about 10-mins.). (Test noodles by cutting one open. It should not be floury on inside.)
Serve hot, garnished with remaining pepper rings.

If you prefer a spicy dish, use hot Hungarian paprika.  If you prefer a spicy dish, use hot Hungarian paprika.
If you don't want to mess with making noodles, use a boxed mix you can usually find in the German food section of grocery store or throw a handful of pasta.  If you don't want to mess with making noodles, use a boxed mix you can usually find in the German food section of grocery store or throw a handful of pasta.
SOURCE: "Flavors of Hungary" (1992 ed.)  SOURCE: "Flavors of Hungary" (1992 ed.)