Make beef goulash by searing beef with bacon and boiling the mixture with potatoes, paprika and roasted peppers. Add sour cream to the goulash before serving, and garnish it with chopped parsley.
To prepare the bacon and beef mixture, fry 4 chopped slices of bacon in a large pot over medium heat for five minutes. Drain the bacon on a paper towel. Add 3 pounds of cubed beef shank to the bacon fat and brown the pieces evenly on all sides. Season the beef with salt and pepper, to taste. Sprinkle 3 tablespoons of flour evenly in the pot as the beef is searing and stir. Add 2 tablespoons of olive oil to keep the meat from sticking to the pot.
Stir in 2 chopped onions, 3 minced garlic cloves, 2 peeled and sliced roasted peppers, 3 tablespoons of sweet paprika and 2 teaspoons of toasted and ground caraway seeds. Cook for two minutes, stirring constantly. Add 2 tablespoons of red wine vinegar, 1 15-ounce can of crushed tomatoes and 6 cups of beef broth. Bring the goulash to a boil, cover and simmer it for one hour, stirring occasionally.
Add 4 peeled and sliced potatoes and crumble the reserved bacon into the stew. Simmer for 30 more minutes, partially covered. Season with salt and pepper and remove from heat.