Pour the flour and pepper on the pork pieces and stir together to dredge.

Heat the caraway seeds in a shallow pan and cook on low heat until they turn fragrant and brown slightly. Stir continuously.

When they have finished browning, remove them to a mortar and pestle and grind them until they are almost a powder. You will smell their fragrance, it's nice.

Then add the other dry spices, paprika, cayenne, and black pepper. Mix together with the seeds using the pestle until they are well mixed and set aside.

Mix the beef base with water well and set aside.

Put the bacon fat into a large pan or dutch oven. Let it melt.

Put the dredged pork into the fat, shaking off any excess flour. Do not crowd the pan, you will have to do this in batches. Cook on medium heat for about five minutes, stir, then cook another five minutes or until browned. Remove from the pan, set aside, and add the rest of the pork until it has all been browned. Set aside.

Add the olive oil to the pan, then the onions and red pepper. Use a good spatula to scrape on the fond on the bottom of the pan - there is good flavor there.

Cook the onions and peppers until the onions have turned translucent and the peppers have softened a bit.

Add the browned pork, spices, red pepper paste, vinegar, and beef base. Stir to combine. Put in the bay leaf.

Simmer on low heat for 45 minutes, then stir.

Simmer for another 45 minutes, stir and add the carrots.

Simmer for another 30 minutes or until the carrots are fork tender.

Add the mushrooms, simmer for 15 minutes or until the mushrooms are cooked.

Remove the bay leaf.

Serve it over noodles or spaetzle with sour cream for garnish dusted with paprika.