Submitted by: Crag Martin, OH.
Serves 6
Ingredients:
1/4 cup vegetable oil
1/4 cup unsalted butter
Coarse salt and freshly ground black pepper
1 1/2 pounds beef boneless chuck, well trimmed, cut into 3/4-inch cubes
3 large onions, chopped
3 tablespoons Hungarian paprika
2 cups homemade beef broth, or canned low-sodium beef broth, skimmed of fat
6 cups hot broad egg noodles, cooked
Sour cream, for garnish
Chopped chives, for garnish
Directions: Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a Dutch oven or 12-inch skillet over medium heat. Season meat with salt and pepper to taste. Cook beef in oil and butter until the meat is well browned on all sides, about 15 to 20 minutes. Transfer the browned beef to a plate lined with paper towels and allow any excess grease to drain off the beef. Reduce heat to low, add onions and remaining oil and butter, stirring occasionally until onions become translucent, about 20 to 25 minutes. Return beef to pan, and add paprika and broth. Stir well to combine. Cover and simmer over low heat, stirring occasionally, until beef is tender and the sauce thickens, about 1 to 1 1/4 hours. Season to taste. Serve over egg noodles with a scoop of sour cream and a sprinkling of chives.
