Ingredients
1/3 cup all-purpose flour2 tablespoons sweet Hungarian or regular paprika, divided1-1/4 teaspoons salt, divided2 pounds boneless beef chuck roast, cut into 1-inch pieces2 tablespoons canola oil, divided 1 large onion, chopped1 small sweet red pepper, finely chopped2 cans (8 ounces each) tomato sauce1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (14-1/2 ounces) beef broth1 package (16 ounces) kluski or other egg noodles3 tablespoons butterMinced fresh parsley, optional
Preparation
In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours.
Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
