|Stewing beef||2 1⁄2 Pound|
|Flour||1 Cup (16 tbs)|
|Cooking oil||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Caraway seeds||1 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Hot buttered noodles||1 Cup (16 tbs)|
Dredge meat in flour.
Heat oil in heavy saucepan and brown onions lightly.
Brown meat in remaining oil (add a little more oil it required to prevent burning).
Add onions, salt, pepper, paprika, marjoram, garlic and caraway seeds.
Add enough boiling water to cover meat.
Cover and cook over low heat about 2 hours, or until meat is tender.
Remove cover tor last 30 minutes to allow gravy to thicken a little if desired.
Add a little of the hot mixture to the sour cream and stir to blend.
Stir back into pan and heat but do not boil.
Serve with noodles.