Ingredients:
- 16 oz chuck, chucked
- 1/4 cup flour
- 1/4 tsp salt, 1/4 tsp black pepper
- 2 oz butter
- 2 medium onions, sliced
- 1 1/2 tablespoons paprika
- 1/2 tsp caraway, chopped
- 1/2 cup beef broth
- 1 can petite diced tomato
- 1 tablespoon lemon juice
- 1 cup sour cream
- 8 oz egg noddles
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Directions:
- mix flour, salt, and pepper
- toss beef with the flour
- butter in hot skillet
- toss in onions, cook for 10 minutes, just light browning
- add in paprika and caraway, cook for 1 minute more
- add beef, cook for 2 minutes more
- add broth
- add the tomato
- cover, low simmer for 2 1/2 hour
- boil the noodles
- add sour cream in the skillet/li>
- serve the goulash over the noodles
- DONE
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