Ingredients:
2 lbs beef stew meat
1/4 cup all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon vegetable oil
2 cups chopped yellow onions
1 tablespoon sweet Hungarian paprika
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon salt
fresh ground pepper, to taste
1 1/4 cups beef stock or 1 1/4 cups broth
2 tablespoons red wine vinegar
1 tablespoon tomato paste
sour cream, for topping
Directions:
On a piece of waxed paper, toss the meat with the flour to thoroughly coat (use all the flour).
In a large pot over medium heat, melt 1 tablespoon butter with oil.
Add in the meat; brown for about 5 minutes.
Lower heat to medium-low; add in remaining butter and stir in onion, paprika, caraway seeds, marjoram, salt, and pepper; mix well.
Cook for 2 minutes.
Add in stock, vinegar, and tomato paste; bring to a boil.
Cover and simmer for 1 1/2 hours or until meat is very tender.
Serve over hot buttered noodles topped with sour cream.
Servings: 6
Time preparation: 30 min.
Time total: 125 min.