Hungarian Beef Stew


Makes 6 to 8 servings


2 pounds beef top sirloin steaks, 1/2 inch thick
1/4 cup vegetable oil
1 medium onion, chopped
1 cup sliced mushrooms
2 teaspoons paprika
1/2 cup beef broth
1/2 teaspoon caraway seeds
Salt and black pepper to taste
2 tablespoons all-purpose flour
1 cup sour cream
Hot buttered noodles (optional)
Chopped fresh parsley for garnish


  1. Trim fat from beef. Cut steaks into 1/2-inch pieces. Set aside. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion and mushrooms in oil until onion is soft. Stir in paprika. Remove with slotted spoon; set aside.
  2. Brown half of beef in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef, onion and mushrooms to Dutch oven. Stir in broth, caraway seeds, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until beef is fork-tender.
  3. Whisk flour into sour cream in small bowl. Whisk into stew. Stir until slightly thickened. Do not boil. Serve over noodles. Garnish with parsley.

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