Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless beef chuck, cut into 1\" cubes (up to 2-1/2) |
| 3 \N | Onions, chopped |
| 3 tablespoons | Butter |
| 1 can | (8 oz.) tomato sauce |
| 1 cup | Water or wine (or combination) (up to 1-1/2) |
| 2 teaspoons | Sugar |
| 2 teaspoons | Hungarian sweet paprika |
| 2 teaspoons | Salt |
| 1½ teaspoon | Caraway seed |
| 1 teaspoon | Dill seed |
| 2 teaspoons | Worcestershire sauce |
| 1 teaspoon | Finely minced garlic |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Dry mustard |
| ⅛ teaspoon | Basil |
| 1 cup | Sour cream |
In large frying pan or dutch oven, saute meat and onions in butter until browned. Add remaining ingredients, except sour cream. Stir well to blend.
Cover pan and simmer slowly until meat is tender, about three hours. Remove from heat and stir in sour cream. Serve over hot buttered noodles.
Posted to EAT-L Digest 08 Dec 96 From: Lynne Fraser <Lynne_Fraser@...> Date: Mon, 9 Dec 1996 11:59:07 -0500