In a saucepan, fry the bacon in its own fat until crisp. Spoon out and set aside.
Turn up the heat and brown the meat in the bacon fat in small batches so that it fries and doesn’t stew. Add oil if necessary, then spoon out the meat and set aside.
Turn down the heat and sauté the onion in the same saucepan over moderate heat until soft and glossy. Add the garlic and stir-fry for another minute to allow the flavours to develop.
Stir in the paprika, caraway seeds and flour, and continue stirring until all the pan juices have been absorbed.
Beat together the red wine vinegar, brown sugar and tomato paste, and stir this thick mixture into the saucepan.
Add the stock, beer, pepper, bacon and meat cubes, and bring to the boil, stirring continuously. Lower the heat, cover and simmer for 45 minutes, stirring occasionally.
Peel and dice the potatoes, add to the soup and simmer until soft. Season to taste with salt and freshly ground black pepper. If the soup is too thick, add a little water.Words and image: Home magazine
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