In a large Dutch Oven, brown the bacon, ham or sausage. Remove to a small bowl.

Cut the beef into 1 inch chunks, season with salt and pepper, and lightly dredge the meat in the flour, shaking off any excess.

Heat the oil or drippings in the pan over medium high heat. Add the meat in batches, browning on all sides, being careful not to crowd the pan. Remove the meat with a slotted spoon.

Add the onions to the remaining fat in the pan and cook over medium heat until the onions are lightly colored and quite soft. Add the garlic and cook for 1 minute more. Add the paprika and stir well to coat the onions and garlic.

Add the peppers, carrots, marjoram, caraway seeds, black pepper and bay leaves. Toss briefly with the onion.

Add the stock, wine, tomato paste (and optionally sauerkraut). Bring to a boil, scraping up any fond. Add the browned meat and bacon or sausage.

Reduce the heat to low and simmer, covered, stirring occasionally, until the meat is tender, 1½ to 2 hours.

If the sauce needs thickening, remove the meat and vegetables with a slotted spoon and keep warm. Skim off the fat from the surface of the liquid. Boil the sauce until it just beings to thicken.

Remove from the heat. Stir in sour cream or creme fraiche, if using. Stir the meat and vegetables back into the sauce and serve with Spatzle, Egg Noodles or boiled potatoes.