Paprikash

In the winter time, a good hearty beef stew always hits the spot. This recipe is an adaptation I made that uses pretty much just pantry and freezer ingredients. I had a roast in the freezer from some time that they were on sale. Everything else, I had on-hand. You could substitute the sun-dried tomatoes for an actual tomato, or a can of tomatoes, but in midwinter the likelihood of having good tomatoes on-hand is small.

Ingredients

• 3 lbs beef, trimmed and cut into 1" cubes
• 1 onion, chopped
• 2 cloves garlic, minced
  
• 6 T butter
  
• 1T paprika
• 4 sun-dried tomatoes
• 1c sour cream
  

Preparation

Melt the butter over medium heat in a heavy stewpot. Saute the garlic and onions for about 5 minutes, until softened and just barely colored. Mix in the beef, paprika, and sun-dried tomatoes, reduce heat a bit (medium-low), cover and stew for 90 minutes. Reduce heat to VERY LOW, mix in sour cream, and simmer for another 30 minutes. Serve over noodles, or with biscuits or dumplings.

Adapted from a Veal Paprikash recipe from Clifford A Wright's Real Stew.