Ingredients<\/u>:<\/b>
\n2 medium yellow onions diced
\n2 teaspoons salted butter or lard (preferred)
\n1 teaspoon caraway seeds
\n2 tablespoons paprika
\n\u00bc cup all-purpose flour
\n1 \u00bd pounds stewing beef trimmed and cut into 1″ cubes, or chuck
\n2 cups beef broth or water
\n1 cup canned diced tomatoes drained
\n1 teaspoon salt
\n\u00bc teaspoon black pepper
\nOptional<\/b>:
\n1 \u00bd cup chopped carrots optional
\n3 cups chopped potatoes optional
\nchopped fresh parsley and sour cream for serving, optional<\/p>\n
Directions<\/u>:<\/b>
\nIn 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.
\nIn 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.
\nSlowly add \u00bc 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.
\nBring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1 \u00bd -2 hours or until the beef is fork tender.
\nGarnish with parsley if desired and serve with a dollop of sour cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
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