| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Hungarian | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 2 | lb | Onions, Sliced Thin |
| 2 | lb | Stewing Beef, Cut Into 1" Chunks |
| 1/4 | c | Paprika |
| 1 1/2 | ts | Salt |
| 1 | c | Sour Cream |
| 4 | c | Egg Noodles, Cooked |
INSTRUCTIONS
Cook until the onions in the butter in a (5 Qt.) Dutch oven over medium high heat until lightly browned. Add the meat, paprika and salt. Reduce heat to low. Cover. Simmer until the meat is tender (1 1/2-2 hours). Stir in the sour cream. Heat through (but don't let it boil). Serve over hot, buttered, noodles. Posted to EAT-L Digest 23 Feb 97 by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Feb 21, 1997.
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