Soften Vegetables In a 4-qt. Dutch oven heat 1 Tbsp. of the oil over medium. Add onion; cook 5 minutes or until softened, stirring occasionally. Add bell pepper and garlic; cook and stir 2 to 3 minutes or until pepper is tender. Remove from pan.

Brown the Meat Sprinkle meat with salt and black pepper. Add remaining 1 Tbsp. oil to Dutch oven. Add meat, one-third at a time, and cook and stir 2 to 3 minutes or until browned, adding additional oil if needed.

Add Liquid and Spices Return all of the meat and the onion mixture to Dutch oven. Stir in paprika. Cook and stir over medium heat 30 seconds. Stir in next five ingredients (through caraway seeds).

Simmer Bring to boiling; reduce heat. Simmer, covered, 1 ¼ hours or until meat is very tender. Remove and discard bay leaves. Serve meat mixture over Homemade Egg Noodles or Spaetzle. Homemade Egg Noodles

Mix the Dough In a large bowl stir together 1 ¾ cups of the flour and the salt. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl combine egg yolks, whole egg, the water, and oil. Add egg mixture to flour mixture; stir until mixture forms dough.

Knead the Dough Sprinkle a clean kneading surface with the remaining ¼ cup flour. Turn out dough onto the floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total kneading time). Cover and let the dough rest for 10 minutes. Divide the dough into four equal portions.

Make Noodles On a lightly floured surface, roll each dough portion into a 12-inch square (about 1/16 inch thick). Lightly dust both sides of the dough square with additional flour. Let stand, uncovered, about 20 minutes. (Or using a pasta machine , pass each dough portion through machine according to manufacturer's directions until dough is 1/16 inch thick, dusting dough with flour as needed. Let stand, uncovered, for 20 minutes.) Loosely roll dough square into a spiral; cut crosswise into ¼-inch-wide strips. Unroll strips to separate; cut strips into 2- to 3-inch-long pieces. Cook noodle pieces in a large amount of boiling lightly salted water for 2 to 3 minutes or until tender; drain well. (Or place noodle pieces in a resealable plastic bag or an airtight container and store in the refrigerator for up to 1 day before cooking.) Spaetzle

Combine Dough Ingredients In a medium bowl stir together flour and salt. Stir in eggs and ¾ cup of the milk. Continue adding milk, 1 Tbsp. at a time, until mixture reaches the consistency of thick pancake batter. (Mixture may be slightly lumpy and should fall off a spatula in thin ribbons.) Let stand 5 to 10 minutes.

Cook Spaetzle Bring a large saucepan of salted water to boiling. Set a colander with coarse holes over the pan of rapidly boiling water and pour batter into colander. Press through holes with a rubber spatula. Cook and stir 1 minute; drain. If desired, toss spaetzle with butter and/or pepper.