INGREDIENTS

INSTRUCTIONS

Note: It is preferable to use homemade beef stock, but canned low-fat
can be substituted. Skim stock of all fat.  Trim beef well and cut into
1-inch cubes. Heat 1 tablespoon butter  and 1 tablespoon olive oil in a
large, heavy-bottomed pot over high  heat. Season meat with salt and
pepper, to taste. Cook meat in  batches, being careful not to overcrowd
the pot, and adding 1  tablespoon each of butter and oil as needed.
Cook each batch of meat  until well browned on all sides, about 3 to 5
minutes, and transfer  to a plate while the next batch browns. Reduce
heat to low, add  onions and cook, stirring occasionally until onions
are translucent,  about 15 to 20 minutes. Return meat to pot, add
paprika and stock.  Stir well to combine. Cook covered over very low
heat, stirring  occasionally, until meat is tender and the sauce has
thickened, about  1-1/2 to 2 hours. Adjust seasonings. Serve over egg
noodles with a  dollop of sour cream and a sprinkling of chives. Serves
10 to 12.  Comments: Martha Stewart got this family recipe from stylist
Andrea  La Hue, some of whose ancestors came from Bratislava, Slovakia.
Halloween tip: You can serve this satisfying dish to guests at your
Halloween party -- make sure to turn it into "ghoul"ash by garnishing
each plate with a ghoulish little candy spider.  Recipe Source: Martha
Stewart Living - <www.marthastewart.com>  Formatted for Mastercook by
Lynn Thomas - dcqp82a@prodigy.com  Recipe by: Martha Stewart  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1295
Calories From Fat: 903
Total Fat: 100.6g
Cholesterol: 240.4mg
Sodium: 670.6mg
Potassium: 810.8mg
Carbohydrates: 39.1g
Fiber: 4.2g
Sugar: 2.3g
Protein: 55.4g