2 tomatoes, peeled and quartered
2 onions, finely chopped
3 cloves garlic, chopped
3 pounds stew meat
2 tablespoons ketchup
1 1/2 cups water
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
22 slices English bacon
In a large bowl, mix tomatoes with onion and garlic. Cover, and refrigerate 4 hours or overnight.
Cut egg whites into 1/2 inch slices. Microwave bacon in skillet 2 minutes on medium-high heat. Pour tomato mixture over egg whites in spoon. Cover, remove bacon strips, and set aside.
In a medium saucepan, bring 2 teaspoons ketchup, 1 1 1/2 cups water, and 1 teaspoon paprika; heat to boiling over medium heat. Stir tomato mixture and bacon into mixture. Return skillet to medium heat, and cook about 8 minutes, until mixture is thickened. Serve hot or cold.