Sportsglutton German Goulash

1.) Preheat oven to 300 degrees (F).
2.) Combine flour, 1 teaspoon smoked paprika, 1 teaspoon hot paprika, ½ teaspoon ground caraway seeds, 1 teaspoon of salt and pepper in a Ziploc bag.
3.) Place stew meat in bag, seal, and shake until dry mixture has adhered to the meat.
4.) Heat vegetable oil in a 5 quart Dutch oven or oven safe medium stock pot on the stove to medium.
5.) Add stew meat to pot.
6.) Brown meat on all sides, about 5-10 minutes.
7.) Remove meat from pot and set aside.
8.) Reduce heat to low and place bacon strips in pot.
9.) Cook bacon for 10 minutes, constantly stirring to protect any left over brown bits from burning.
10.) Increase heat to medium, incorporate the onions and cook for another 10 minutes.
11.) Remove bacon from pot and set aside for another use (bacon will not be reused in goulash). Leave the bacon grease in the pot.
12.) Add carrots, garlic, 1 teaspoon smoked paprika, 1 teaspoon mild paprika, ½ teaspoon hot paprika , and ½ teaspoon ground caraway seeds into the pot.
13.) Heat this mixture for 2-3 minutes or until spices are slightly toasted.
14.) Add tomato paste, stirring until paste is integrated into mixture. Than add browned stew meat.
15.) Add beer to deglaze the bottom of the pot.
16.) Add diced tomatoes, marjoram and 1 teaspoon of salt and pepper.
17.) Stir mixture thoroughly, then cover and place pot in oven.
18.) Cook for 2 hours or until meat is tender enough to easily pull apart.
19.) While the goulash is cooking, mix the zest of one lemon with ¾ cup of sour cream and chill in fridge.
20.) If you choose to incorporate mushrooms then add them to the pot 10-15 minutes prior to removing goulash from oven.
21.) After removing the goulash from the oven pour in the crème fraiche or heavy cream, stir and let the goulash rest for a few minutes.
22.) Serve and top goulash with lemon sour cream mixture and parsley.
23.) Enjoy with a German lager or any glass (or bottle) of red wine.