1.5 lb. round steak cut into 1/2″ cubes
2 tablespoons lard, bacon fat, or oil
1 medium onion, minced
5 garlic cloves, crushed and minced
1 teaspoon caraway seed (optional)
2 teaspoons Hungarian sweet paprika (Not Spanish)
1 teaspoon Hungarian smoked paprika
1 tablespoon tomato paste
1/2 cup fresh parsley, finely chopped
2 bay leaves
2 -3 tomatoes, canned preferable
3 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
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. Remove from pan and set aside.
Pour off all but 2 tablespoons of fat from the pan. Add onion and sauté over medium heat until soft, about 10 minutes. Stir in garlic and cook for about 20 seconds. Add paprika, and caraway seeds, and cook for a few seconds. Stir in beef stock and tomato paste, tomatoes scraping up any browned bits clinging to the bottom of the pan. Return beef to the pan and bring to a simmer. Cover and cook until beef is almost tender, about 40 minutes. If the mixture seems dry, stir in additional stock.
Add peppers, and parsley 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 a separate bowl.
Transfer the pepper beef to a heated shallow bowl and serve with noodles and sour cream served separately.