Categories: Beef, Main Dish

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 seed
• 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

1. On a piece of waxed paper, toss the meat with the flour to thoroughly coat (use all the flour).

2. In a large pot over medium heat, melt 1 tablespoon butter with oil.

3. Add in the meat; brown for about 5 minutes.

4. Lower heat to medium-low; add in remaining butter and stir in onion, paprika, caraway seeds, marjoram, salt, and pepper; mix well.

5. Cook for 2 minutes.

6. Add in stock, vinegar, and tomato paste; bring to a boil.

7. Cover and simmer for 1 1/2 hours or until meat is very tender.

8. Serve over hot buttered noodles topped with sour cream.

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