1
pound chuck roast lean, cut in ½-inch cubes
1
pound onion sliced
2
tablespoons salad oil
1½
teaspoons paprika to 1 tablespoon (according to your taste)
½
teaspoon salt
1
teaspoon marjoram
2
pinches caraway seeds (optional)
2
garlic cloves, finely chopped
2
tablespoons tomato paste
1
(10½ -ounce) can beef broth
¼
cup sour cream
Cook
onion and meat in oil until onion is limp and beef is browned. Add ¼ cup water
and the remaining ingredients except sour cream. Simmer 2 to 3 hours on top of
the stove until the meat is tender. If the mixture becomes too dry, add more
broth. Just before serving, add sour cream. Serve over noodles.