Dice bacon and render in pot.
Cut meat into cubes (smaller than for goulash) and brown in the bacon fat. Add chopped onions, crushed garlic cloves, skinned and chopped tomatoes and spices. Simmer on low heat for 30 minutes. Pour boiling water, season with salt, paprika and red wine.
Leave to infuse for 5 minutes. Add sour cream, sugar and grated lemon peel, season if necessary.