From, "from Little Rock Cooks...Recipes Handed Down from Generation to Generation" published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Season meat with salt and pepper. Heat oil and butter in skillet and brown meat on all sides. Transfer meat to heavy casserole. Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary. Stir in paprika and flour. Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil. Add salt to taste and pour mixture over meat. Cover and bake at 350 degrees for 1 to 1-1/2 hours. Just before serving, stir in sour cream. Serve with noodles or dumplings.
SERVES: 4 - 6
- 2 pounds lean beef or veal, cut into 1-inch cubes
- Salt and freshly ground pepper to taste
- 2 Tablespoons peanut oil (or salad oil)
- 2 teaspoons butter
- 2 cups onions, thinly sliced
- 1-1/2 Tablespoons paprika
- 1-1/2 Tablespoons flour
- 1-1/2 cups beer
- 1/2 cup fresh or canned chicken broth
- 1 teaspoon Dijon or Duseldorf mustard
- 1 teaspoon caraway seeds
- 1 cup sour cream
Season meat with salt and pepper. Heat oil and butter in skillet and brown meat on all sides. Transfer meat to heavy casserole. Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary. Stir in paprika and flour. Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil. Add salt to taste and pour mixture over meat. Cover and bake at 350 degrees for 1 to 1-1/2 hours. Just before serving, stir in sour cream. Serve with noodles or dumplings.
SERVES: 4 - 6
