Hungarian Goulash

In a large heavy stockpot, cook the bacon slowly, stirring frequently, until browned lightly. Remove the bacon; set aside.

Add the onions and cook over medium heat until translucent. Remove from pot and place in the bowl with the bacon.

Add the round steak to the kettle and brown evenly. Stir in salt, paprika, pepper and marjoram.

Add beef broth and white wine. Add the onion/bacon mixture and green bell peppers. Bring to a boil, reduce the heat, and simmer covered for 1 hour, or until the meat is tender.