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
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On a piece of waxed paper, toss the meat with the flour to thoroughly coat (use all the flour).
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In a large pot over medium heat, melt 1 tablespoon butter with oil.
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Add in the meat; brown for about 5 minutes.
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Lower heat to medium-low; add in remaining butter and stir in onion, paprika, caraway seeds, marjoram, salt, and pepper; mix well.
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Cook for 2 minutes.
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Add in stock, vinegar, and tomato paste; bring to a boil.
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Cover and simmer for 1 1/2 hours or until meat is very tender.
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Serve over hot buttered noodles topped with sour cream.