Hungarian Stew With Noodles

• 1/2 c. vegetable oil
• 1 medium clove garlic
• 5 lb. lean beef for stewing, cut into 1-inch cubes
• 4 medium onions, sliced
• 3 (6 oz.) cans tomato paste
• 2 1/2 c. water
• 1 Tbsp. paprika
• 2 tsp. salt
• 1 tsp. pepper
• 1 bay leaf
• 2 (8 oz.) pkg. egg noodles, cooked
• 2 Tbsp. butter or margarine, melted
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. grated lemon rind
• 1/2 tsp. caraway seed

1. Heat oil in a large Dutch oven; add garlic and cook 1 minute over medium-high heat.
2. Discard garlic.
3. Add beef and onions; cook until the meat is browned, stirring occasionally.
4. Stir in tomato paste, water, paprika, salt, pepper and bay leaf; bring to a boil. Reduce heat; cover and cook over low heat 2 hours or until meat is tender; stir occasionally.
5. Toss noodles with butter and parsley.
6. Top stew with lemon rind and caraway seed; serve with egg noodles.

vegetable oil, clove garlic, lean beef, onions, tomato paste, water, paprika, salt, pepper, bay leaf, egg noodles, butter, parsley, lemon rind, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725912 (may not work)