Ingredients:
2 medium yellow onions diced
2 teaspoons salted butter or lard (preferred)
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup all-purpose flour
1 ½ pounds stewing beef trimmed and cut into 1″ cubes, or chuck
2 cups beef broth or water
1 cup canned diced tomatoes drained
1 teaspoon salt
¼ teaspoon black pepper
Optional:
1 ½ cup chopped carrots optional
3 cups chopped potatoes optional
chopped fresh parsley and sour cream for serving, optional
Directions:
In a large pot or Dutch oven, melt butter the butter over medium-low heat. Add onion the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.
In a bowl, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes.
Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth, diced tomatoes, and potatoes and carrots if using. Season with salt and black pepper.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1 ½ -2 hours or until the beef is fork tender.
Garnish with parsley if desired and serve with a dollop of sour cream.