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INGREDIENTS
2.5 pounds chuck roast, cut into 3-4 steaks.
Salt and freshly ground pepper, to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 large (or 4 medium) onions, sliced
4 cloves garlic, minced
1 red pepper, seeded and sliced
2 tablespoons flour
1 cup red wine
2 cups beef broth
3 tablespoons sweet paprika
1 tablespoon hot paprika
2 tablespoons brown sugar
2 bay leaves
1 tablespoon tomato paste
4 tomatoes from a can of peeled tomatoes, hand crushed
1/4 cup chopped parsley
INSTRUCTIONS
Season the steaks generously with salt and pepper. Heat oil in a large Dutch oven pot, over medium-high heat, until shimmering. Add the steaks and brown for 4-5 minutes per side. Remove and reserve.
Lower the heat to medium. Add butter to the pot and, once melted, add the sliced onions. Cook, resisting the urge to stir too much so they can brown until they are softened and lightly browned/caramelized, about 8-10 minutes.
Add the garlic and red pepper and cook for another 3-4 minutes until softened and fragrant.
Cut the seared steaks into 1 1/2 to 2-inch cubes and transfer to a bowl. Toss with flour. Add the beef back to the pot, stirring to combine. Add the red wine and cook until reduced. Then, add the beef broth, paprika, brown sugar, bay leaves, tomato paste, and crushed tomatoes.
Reduce the heat to a simmer and cook, covered, for 2 1/2 - 3 hours or until the beef is tender and the sauce is reduced. Taste for seasoning and add salt and pepper, as needed.
Sprinkle the chopped parsley and serve over egg noodles and with a dollop of sour cream.
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