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Serves: 8
Total Calories: 222

4 pounds boneless beef chuck trimmed, cut into bite-size pieces
1/2 cup flour
1/2 cup vegetable oil
2 cloves garlic minced
2 tablespoons paprika
2 teaspoons salt
1/2 teaspoon black pepper freshly ground or to taste
2 bay leaves
1/4 cup tomato paste
2 (10 1/2-ounce) cans beef broth
2 cups onions each thickly sliced celery, green pepper and carrots
1 cup sour cream
1/3 cup parsley minced fresh

Sprinkle cubed beef with flour. Heat vegetable oil in Dutch oven until very hot brown meat 1/2 pound at a time, removing browned pieces to a dish. When browning is complete, return meat to Dutch oven add garlic, paprika, salt, pepper, bay leaves, tomato paste and beef broth. Bring to boil and stir well. Cover and place in preheated 350° F oven and cook for 1 1/2 to 2 hours or until meat is tender. For last hour of cooking time, add sliced vegetables continue cooking. Just before removing from oven, stir in sour cream and taste for seasoning heat through. Serve over wide noodles or rice with a sprinkling of minced parsley.

Nutritional Facts:

Serves: 8
Total Calories: 222
Calories from Fat: 165

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