This recipe was taken from the book Cooking the Austrian Way.

Ingredients:

2 oz. Bacon
8 oz. Stewing beef, diced
1 onion, chopped
1 1/2 tsp paprika
1/4 tsp majoram
salt to taste, use less if bacon is salty
1/4 clove garlic, minced
1/2 cup flour
2 pints stock
2 cooked potatoes, diced

Chop the bacon and fry lightly. Toss in the chopped onions and continue frying until golden. Add the beef and continue cooking, stirring to prevent burning or sticking. Add the paprika, garlic, majoram and salt. When blended, add a little cold water, cover and simmer over low heat for about 20 minutes. Now mix in the flour with care, so as not to form any lumps. Add the stock gradually, and then gently simmer for 15 minutes. Dice the potatoes and stir for 5 minutes before serving. If desired, some of the potatoes can be crushed, before being added to the soup, for extra thickening.