In a sauce pan, on medium high heat, add Olive Oil, allow to get hot. Add Bacon, sauté, 4 minutes, (until the Fat has released). Add the Sausage, sauté for 2 minutes, turn, sauté 2 minutes more. Remove Meat, leaving Oil, set aside.
To the sauce pan add Oil, and Onions, lightly season with Salt, and Pepper. sauté Onions for 5 minutes, (until they start to caramelize). Add Celery, sauté for 5 minutes. Add Carrots, lightly season with Salt, and Pepper, sauté for 5 minutes. Add Peppers, sauté for 5 minutes. Add Potatoes, sauté for 5 minutes.
Reduce heat, and add the Paprika, mix well. Make a well in centre of pan, add Garlic, sauté for 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce.
In a pot on medium high heat, add Meat, and Vegetables. Stir, then add the Tomatoes, Caraway Seeds, Salt, and Pepper. Stir again. Add Potatoes to pot.
Pour over just enough Chicken Stock to cover the Potatoes.
Cover pot, bring to a boil, reduce heat to low, simmer for 50 minutes.
Roux:
- In a skillet on medium heat add Butter, allow to get hot, keep heating until bubbles have stopped. Add in Flour, stir constantly for 4 minutes.
Add Roux to stew, mix well.
Remove from the heat and serve the Potato Paprikash with some slices of fresh Bread and Sour Cream.