2 lb. beef roast, cut into 1" cubes
1/4 c. butter
1 1/2 c. chopped onion
1 can beef broth or 1 c. beef stock
1 bell pepper, diced with seeds & membranes removed
3/4 lb. mushrooms, sliced
1 tsp. salt
1 tbsp. Hungary paprika
Coarse ground black pepper, to taste
Boiled noodles
Sour cream

This works well in a cast iron skillet or heavy pan. Melt butter and brown beef on all sides. Add onions and saute until onions are "transparent". Add broth - stock, bell pepper, mushrooms, salt, paprika and black pepper. Heat to boiling, then cover and simmer for 1 1/2 hours. Check occasionally for evaporation; add more broth - stock if necessary - - a heavy, tight fitting lid and slow simmering temperature helps retain the wonderful broth. Serve over boiled noodles and top with a "dollop" of sour cream.

Note: For a "quickie" version, use sirloin steak cubes, browned in butter. Remove steak cubes and prepare everything else as directed, cutting cooking time down to 20-25 minutes. Add steak cubes during the last 3-5 minutes. Makes 6 servings.