Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds onions (chopped)
  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast or stew beef (cubed into 1 to 1 1/2" pieces)
  • 1/2 green pepper (chopped)
  • 3 cloves garlic (minced)
  • 1/2 tomato (seeded and diced, (about 1/3 cup))
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons dried marjoram
  • 1 teaspoon caraway seed
  • 2 tablespoons tomato paste
  • 2 cups beef broth (or bouillion)
  • 1/2 cup dry red wine
  • 1 bay leaf
  • 1/2 cup sour cream

Instruction

  • Place the oven rack in the center of the oven and preheat to 325°.
  • Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
  • Transfer the onions to a separate dish and set aside.
  • Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
  • Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth, red wine and bay leaf to the pot. Heat to boiling.
  • Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
  • Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.