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updated: 11/21/2011 8:07 AM

Goulash Stew

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3 tablespoons olive oil

2 large sweet onions, sliced thin

2 tablespoons paprika

teaspoon kosher salt

teaspoon pepper

2-3 cloves of garlic, minced

2 pounds beef round steak, cubed

1 can (28 ounces) diced tomatoes

cup sour cream

1 pound egg noodles, cooked

Heat olive oil in heavy skillet over medium heat. Add onion slices and cook, stirring, under tender, 10 minutes. Stir in paprika, salt, pepper and garlic; cook 2 minutes more. Remove onions, set aside.

Increase heat to medium high to high and brown the meat on all sides, adding more oil as necessary. Transfer browned beef to a heavy pot; add the onions and tomatoes. Cover and simmer 2 to 3 hours. When meat is tender, remove pot from burner, and stir in sour cream. Serve over broad noodles.

Serves eight.

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