Rindergulasch (German Beef Goulash)

It is always comforting to have stew at home. Other than the usual beef stew where I will use half a bottle of wine cooking and drinking the rest of it. I've decided to try a different variation of stew I had tried in German bars.

Ingredients

* 1 lb onion, diced
* 3 cloves fresh garlic, peeled and finely chopped
* 1/4 lb thick bacon, finely chopped
* 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
* 2 tablespoons butter or bacon grease or lard
* 2 teaspoons sweet Hungarian paprika
* 3 tablespoons tomato paste
* 5 1/4 cups beef broth
* 1 lemon, zest of,finely grated
* salt, to taste
* black pepper, to taste
* fresh cooked egg noodles or pasta, to serve over

Directions

1. In a large stewpot, heat the butter (or bacon grease or lard) until melted.
2. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet); remove each batch as it browns to a covered dish and set aside for now.
3. In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
4. Return the meat to the pan, and sprinkle with paprika.
5. Whisk in the tomato paste until blended, stirring the whole time.
6. Add just a little of the broth and bring to a boil,stirring.
7. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
8. Reduce the heat to low, cover, and let stew about 120 minutes.
9. Test for flavor now- adding as much salt& pepper as you prefer.
10. Serve ladled over bowls of hot, buttered egg noodles or pasta.