Goulash Soup

1 1/2 lbs beef chuck, cut into small cubes

3 slices bacon, cut into small pieces

1 small onion, diced

2 medium potatoes, cubed

1/2 14 oz. can diced tomatoes

4 cups beef broth

2 T tomato paste

1 T sweet paprika

1 bay leaf

Fry bacon bits in a large pot and remove.  Salt the beef cubes generously and lightly dust with flour; brown the beef cubes in two batches in the bacon fat, adding more vegetable oil if needed and set aside.  Add 1 T oil and cook onion until translucent, about 5 minutes; add tomato paste and fry a few minutes until caramelized.  Return the beef to the pot and add the paprika; fry for a couple of minutes and then add the beef broth and tomatoes to the pot.  Deglaze the pan over high heat and bring the soup to a boil.  Reduce heat, cover and simmer beef for 1 1/2 hours.  Add the potatoes and cook for another 20-30 minutes until potatoes are tender.  Add salt if needed.