I like to brine my meat in kosher salt water for an hour before, just to make it more tender. This is definitely a comfort food. I often make my own egg noodles for this.
*3 pound roast of your choice, cut into cubes
*1 teaspoon kosher salt
*1 teaspoon black pepper
*2 tablespoons of all-purpose flour
*1 tablespoon olive oil
*2 tablespoon olive oil
*2 large sweet onions, sliced and separated into rings
*8 ounces, sliced fresh mushrooms
*6-8 cloves of garlic, sliced
*1/2 green bell pepper, chopped
*1/2 red bell peppers, chopped
*1/2 cup sweet red wine
*2 cups beef broth
*2 tablespoons Hungarian sweet paprika
*1 (6 ounce) can tomato paste
*1/2 cup water
*1 cup sour cream
*2 teaspoons dried parsley
*4-5 cups egg noodles, cooked.
~In a gallon size zip-loc bag, kosher salt, pepper & flour and mix well.
~Add roast beef chunks and toss, coating all the meat.
~In a dutch oven, over medium heat, add 1 tablespoon olive oil to coat the bottom of the pan.
~Once oil is hot, add roast beef in a single layer.
~Brown beef on all sides.
~Remove beef and set aside.
~Reduce heat to medium-low.
~Add 2 tablespoons olive oil
~Add onion, mushrooms, garlic, green pepper & red pepper.
~Cover and let veggies cook for about 8-10 minutes, stirring occasionally.
~Add wine and cook for 2 more minutes, scraping drippings form bottom of the pan.
~Add beef broth, paprika, water and tomato paste.
~Return beef to dutch oven.
~Stir until everything is mixed well.
~Cover, reduce heat to low.
~Simmer for 2 hours, stirring occasionally.
~Remove from stove.
~Once the mixture is no longer boiling, stir in sour cream & parsley.
~Serve over cooked egg noodles.