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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My Mom used to make this a lot when we still lived in Germany. It is a nice hearty meal. Ingredients:
8 tablespoons butter |
1 teaspoon minced garlic |
1 medium onion |
1 green bell pepper |
1 red bell pepper |
1 1/2 lbs stew meat |
4 tablespoons flour |
4 cups beef broth |
4 ounces sour cream |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon paprika |
1 teaspoon oregano |
8 ounces fresh mushrooms |
8 ounces dry egg noodles |
Directions:
1. Cut onion in half and slice.
2. In a large soup pot melt half of the butter and fry the garlic and onion for 5 minutes, stirring occasionally.
3. Cut the bell peppers in half, take the seeds out and slice lengthwise.
4. Add to the onions, fry for another 5 minutes, stirring occasionally.
5. If it isn't already, cut the meat into 1 inch cubes.
6. Take the onions and bell peppers out of the pot with a slotted spoon, set aside.
7. Brown the meat on all sides.
8. Sprinkle the flour on top of the meat and stir to coat.
9. Quickly add the beef broth.
10. Stir well.
11. Add the sour cream and spices and mix well.
12. Return the onions and bell peppers to the pot.
13. Cover and bring to a boil.
14. Lower heat and simmer covered for 30 minutes.
15. Stir occasionally.
16. Cook pasta according to package directions.
17. Set aside.
18. Cut mushrooms in big chunks.
19. In a medium frying pan melt remaining butter and fry mushrooms for 5-10 minutes.
20. When the stew is fully cooked add the mushrooms and return to boiling.
21. Let simmer for another 3-5 minutes, stir well and serve on top of pasta.
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