1.5 lb. round steak cut into 1/4″ diagonal slices
2 tablespoons lard, bacon fat, or oil
1 medium onion, minced
1 garlic clove, minced
3 teaspoons Hungarian sweet paprika (Not Spanish)
1 tablespoon tomato paste
2 cup beef stock
2 red peppers and 2 green peppers, cut into 1/4″ strips
salt and pepper
4 quart wide egg noodles
1 tablespoon butter
1 teaspoon caraway seed (optional)
Salt and pepper
Cut beef into 1/4″ slices. Sprinkle with the flour and salt.
Heat the oil in a heavy large dutch oven over medium-high heat. Add meat in batches and brown well on both sides. Remove from pan and set aside.
Pour off all but 2 tablespoons fat from pan. Add onion and sauté over medium heat until soft, about 10 minutes. Stir in garlic and cook about 20 seconds. Add paprika and cook a few seconds. Stir in beef stock and tomato paste, scraping up any browned bits clinging to bottom of pan. Return beef to skillet and bring to a simmer. Cover and cook until beef is almost tender, about 40 minutes. If mixture seems dry, stir in additional stock.
Add peppers, cover partially and simmer until slightly softened and beef is tender, about 20 minutes. Season to taste with salt and pepper.
Boil noodles in salted water. Drain well and mix with other ingredients. Put in separate bowl.
Transfer the pepper beef to a heated shallow bowl and pass sour cream and noodles separately.