gander goulash

This is my second attempt to download this so I apologize in advance if it comes up twice.

Boned and skinned breasts from one goose (and the boned out thighs from same goose if you'd like) cut into 3/4" to 1" cubes. 3 to 4 strips of bacon diced. 1 large onion and 1 green pepper chopped medium to coarse. 1 1/2 cups beef broth (or mix 1 cup broth with 1/2 cup beer). 2 Tbls. Paprika mixed with 1 tsp salt. Goulash noodles or egg noodles cooked separately and sour cream to serve with the goulash.

In a dutch oven, brown diced bacon over medium high heat to render out the fat. Add the goose cubes to bacon fat and brown well on all sides. Add onion and green pepper for about 3 minutes to soften. Sprinkle paprika/salt over meat and stir to coat evenly. Stir in 1 cup of broth mixture and bring to a low boil. Cover and lower heat to simmer for about 2 hours, stirring occasionally. Stir in additional broth mix as needed (this should not get too thick). Serve with noodles and sour cream.