Time: 45 minutes
For whatever reason, this dish reminded me of White Nights and the scene where Mikhail Baryshnikov and Gregory Hines dance…. love this movie and love this dish! Maybe it will make you want to dance, too.
Music Selection: White Nights – Mikhail Baryshnikov & Gregory Hines
Ingredients:
3 Tbsp olive oil
3 pounds beef stew meat, cut in ½ inch cubes
Salt/pepper
1 onion, diced
3 cloves garlic, minced
3 Tbsp smoked paprika or Hungarian sweet paprika
1 tsp caraway seeds
4 cups beef broth
¼ cup flour
1 cup sour cream
1 Tbsp worchestershire sauce
2 Tbsp cornstarch
1 – 14 oz can tomato sauce
500 g broad egg noodles
3 Tbsp butter
Fresh parsley, chopped finely
Directions:
Turn instant pot to sear. Heat oil.
When oil is hot, put beef in the pot and let brown on all sides.
Add in the onion and garlic and saute until soft. Salt/pepper.
Mix in the flour and paprika, mix well, until coating the beef and onions.
Pour in the broth and tomato puree and mix well. Turn off sear button.
Put on the instant pot lid, then turn the pressure cooker on for 20 minutes. Quick release.
In the meantime, bring a large pot of salted water to boil. Add in the noodles and cook according to package directions (about 10 minutes). Drain and put in bowl and toss with the butter.
In a small bowl, mix the cornstarch and worcestershire sauce into the sour cream, until very smooth. When instant pot is released, remove lid and mix in the sour cream and stir until sauce thickens.
To serve, put some noodles in a pasta bowl and top with the beef paprika. Top with a little more sour cream and chopped parsley!
A Runny Egg On Top 