Description

This meal is so delicious, you will wonder how you lived without it for so long. The amounts of spices may seem to be a little excessive, but actually they add just the right amount of flavor, so don't skimp on them or think that they are not correct. You

Ingredients

• 2 -3 lbs boneless chuck roast, cut into 1-inch chunks
• kosher salt
• fresh ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided use
• 4 medium sweet onions, sliced and separated into rings
• 8 ounces baby portabella mushrooms or 8 ounces cremini mushrooms, brushed clean and cut in half
• 1 head garlic, peeled, large cloves cut in half (about 12 cloves)
• 1/2 cup sweet red wine
• 1 3/4 cups beef broth
• 1/4 cup sweet Hungarian paprika
• 1 cup sour cream
• 4 cups cooked noodles, buttered, with chopped parsley

Steps

1. Place beef chunks in a large bowl. Sprinkle liberally with kosher salt and freshly ground pepper. Toss with the flour.
2. Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.
3. Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, sweet onion rings, mushrooms, and garlic. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.