Ok I promised Lisa I would send this recipe. Why not kill 2 birds and post it here. This is as close as I can get to the version Melik is used to from Vienna.

Serves 12, about 20 cups!

Ingredients:
5 bacon slices, chopped
3 lbs boneless beef chuck, trimmed and cut into 0.5 inch cubes
2 tbsp vege oil
1.5 lbs onions (4 med), finely chopped
3 garlic cloves, minced
3 tbsp paprika, preferably hungarian sweet
1.5 tsp caraway seeds
1/3 c. a/p flour
1/4 c. red wine vinegar
1/4 c. tomato paste
5 c. (40 oz) beef stock or broth
5 c. water
1/2 tsp salt
2 red bell peppers
2.5 lbs russet potatoes (4 large)
Freshly ground black pepper

Cook Bacon in an 8-qt heavy pot over medium heat, stirring, until crisp, about 5 mins. With a slotted spoon, transfer to a large bowl.
Brown beef in small batches in fat remaining in pot over high heat and transfer with slotted spoon to a bowl.
Reduce heat to medium and add oil. Add onions and garlic and cook, stirring occasionally, until golden, 7-8 mins. Stir in paprika, caraway seeds, and flour and cook, stirring, for 2 mins. Whisk in vinegar and tomato paste and cook, whisking, for 1 min (mixture will be very thick).
Stir in stock, water, salt, bell peppers, beef, and bacon and bring to a boil over high heat, stirring occasionally. Reduce heat, cover, and simmer, stirring occasionally, for 45 mins.
Peel Potatoes and cut into 0.5 in cubes. Add potatoes to soup, cover, and simmer, stirring occasionally, until tender, about 20 mins. Season with salt and pepper.