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Chop the bacon, carrots and onions. Dice the meat into bite-sized chunks.
In a large pot over medium-high heat, fry the bacon.
Add the tomato paste and hot and mild paprika and roast it off for about 2 minutes. 
Add the vegetables and saute them for 10 to 15 minutes.
Add the diced beef and brown it, about 5 to 10 minutes.
Add the wine and the beef broth and bring to a boil.
Add the bay leaves.
Reduce the heat to a gentle simmer and let cook without the lid on for 2 hours.
Remove the bay leaves and season to taste.
If you want to thicken the sauce further, mix the corn flour with a bit of water so there are no lumps.
Stir in the slurry and let cook it off for at least another 5 minutes.
Enjoy by itself or with a side, such as potatoes, pasta, rice or spaetzle.

# Meal Prep Tip
Goulash is even tastier when reheating. So it's a perfect dish to prepare in advance.
You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat on the stovetop or in the microwave.

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