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2 1/2 lbs beef stew meat
1 bell pepper (chopped)
2 slices of bacon (chopped coarsely)
1 small onion (chopped)
sweet Hungarian paprika
1/2 cup dry white wine
beef bouillon cubes, to taste
1 package egg noodles

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.

Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).

Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).

Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.

Thicken gravy with flour. Add beef to gravy and serve over egg noodles.

Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.

Submitted by: Stacie Vallario
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 Rating: 4.5 / 5 - Reviews: 5
Sep 6, 3:16 PM
LAROC2010 (Florida) says:
Jul 4, 11:53 AM
Papa Chuck (Wisconsin) says:
Aug 18, 10:29 PM
James (Michigan) says:
Aug 15, 5:32 PM
Jani55 (Hungary) says:
Aug 16, 1:06 PM
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