cubed stewing beef
, thinly sliced
salt and pepper to taste
, cooked and strained
Preheat oven to 325F.
Whisk together the flour, salt, black pepper, and paprika. Toss cubed beef in the flour and spices until coated. Dust off any excess flour.
Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
Add the onions and garlic and saute them for a couple minutes.
Pour in the red wine to deglaze the bottom of the pan. Let it simmer for a couple minutes.
If the meat and onions are in a skillet, transfer to a roasting pot. Stir in the beef broth, crushed tomatoes, caraway seeds, paprika salt and pepper.
Cook in the oven for 3-4 hours.
Serve on egg noodles with a dollop of sour cream. Garnish with fresh parsley
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