1

Trim all fat from meat and cut into cubes. Chop 3 onions and place aside. Chop 1/4 C of green pepper and place aside. Fry 4 slices of bacon, blot with paper towels and set aside. Leave 1/2 of the bacon fat in the fry pan, and transfer the other 1/2 to a 8 quart soup pot. Add onions to the fry pan and sauté until transparent. Turn burner off and add chopped green pepper, crumbled bacon, paprika, salt & pepper.

2

Add meat to 1/2 of the bacon fat in the 8 quart soup pot and brown all sides. Sprinkle onion mixture over meat and stir to mix. Add 2 cups of the beef broth and 3/4 cup white wine. Bring to boiling, then cover and simmer for approx 2 hours, or until meat is tender.

3

THICKEN GRAVY In a jar mix: 1/4 cup flour & 1/2 cup water Add this mixture into soup pot to thicken gravy.

4

Serve immediately over noodles.

5

Recommended side dish: Petite baby peas