Start by cutting your pork and beef into small, bite-sized pieces. Trim off any excess fat; no one wants a greasy goulash! Set your meat aside and dice the bacon into small chunks.

In a large pot over medium heat, cook the diced bacon until crispy. That sizzling sound? It’s music to my ears! Once browned, remove the bacon and let it drain on paper towels while keeping that flavorful fat in the pot.

In the same pot, add the onion and green bell pepper. Cook until the vegetables are tender and fragrant. Add the crushed garlic and sauté for another minute. Who doesn’t love the smell of garlic? It’s like an invitation for everyone to join you in the kitchen.

Now, let’s add the meat to the pot. Stir until all sides are browned, about 5-7 minutes. It’s key to seal in those juices.

Add the diced tomato, well-drained sauerkraut, and tomato paste. Sprinkle in the salt, pepper, and crushed caraway seeds. Stir everything together and let it meld.

It’s time for that sweet Hungarian paprika! Sprinkle it in, stirring well. You want every inch coated in that beautiful spice. Add the bay leaf for added depth.

Pour in enough water or beef stock to cover the ingredients. Bring to a gentle simmer, then cover the pot. Allow the stew to cook for about 1.5 to 2 hours on low heat. This time allows the flavors to develop and the meat to tenderize.

Once your goulash is ready, taste it. Adjust salt and spices if needed.

Serve hot, garnished with fresh dill and a dollop of sour cream. Enjoy with that crusty bread or with mashed potatoes.