Ingredients
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1/4 cup all-purpose flour
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1 1/2 teaspoons salt
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1/2 teaspoon hot Hungarian paprika
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2 lbs beef stew meat, cut into 1 1/4-inch pieces
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4 tablespoons vegetable oil, divided
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1 large onion, chopped
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2 garlic cloves, minced
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28 ounces beef broth
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14 1/2 ounces stewed tomatoes, undrained
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1 cup water
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1 tablespoon dried marjoram, crushed
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3 cups medium egg noodles, uncooked (about 6 ounces)
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sour cream
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1/2 teaspoon ground black pepper
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1 large green bell pepper, chopped
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1 tablespoon sweet Hungarian paprika
Instructions
- Combine flour, sweet paprika, salt, hot paprika and black pepper in resealable plastic food storage bag. Add 1/2 of beef. Seal bag; shake to coat well. Repeat with remaining beef.
- Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add one-half of beef; brown on all sides. Transfer to large bowl. Repeat browning with 1 1/2 tablespoons oil and remaining beef; transfer to same bowl.
- Heat remaining 1 tablespoon oil in same Dutch oven; add onion and cook 8 minutes or until tender. Add minced garlic cloves and cook for 2-3 more minutes, stirring often.
- Return beef and any juices to Dutch oven. Add broth, tomatoes with liquid, water and marjoram. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 1 1/2 hours or until meat is tender, stirring once.
- When meat is tender, stir in noodles and bell pepper; cover. Simmer about 8 minutes or until noodles are tender, stirring once. To serve, ladle into 8 soup bowls. Dollop with sour cream.