Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean beef chuck; cut into 1-1/2\" squares |
| ¼ pounds | Lard or sweet butter |
| \N \N | Salt and pepper to taste |
| 2 tablespoons | Sweet paprika -or- |
| 1 tablespoon | Hot paprika |
| 1½ pounds | Onions; sliced |
| 1 tablespoon | Flour |
| \N \N | Hot water or dry white wine |
| 2 cups | Dairy sour cream |
From: sporter@... (Susan Moyers Porter) Date: 26 Jan 1996 04:28:46 -0700 Season meat with the salt and pepper. Heat lard almost to smoking point in a a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1-½ hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with carraway seeds. Makes 4-6 servings.
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