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You may want to add a half-cup (or even more, with all that bacon grease) toward the end of browning the meat, so you can cook the raw flour taste out and start at least the beginning of a roux (depending on your personal taste on how dark to make it). It’ll make the eventual sauce much richer, although the starch from potatoes will also help. You may also want to try using Spanish-style smoked paprika (pimenton) and see how you like that, as a variation.
Goulash was a common meal in our house when I was growing up. The recipe: whatever we had in the cupboards and my mother called it goulash.
OneGuy – Yeah, it’s just stew. I make stews all the time. Never quite the same way any two times.