Beef Paprikash With Fire-Roasted Tomatoes

• 1/3 cup all-purpose flour
• 2 tablespoons sweet Hungarian or regular paprika, divided
• 1-1/4 teaspoons salt, divided
• 2 pounds boneless beef chuck roast, cut into 1-inch pieces
• 2 tablespoons canola oil, divided
• 1 large onion, chopped
• 1 small sweet red pepper, finely chopped
• 2 cans (8 ounces each) tomato sauce
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 can (14-1/2 ounces) beef broth
• 1 package (16 ounces) kluski or other egg noodles
• 3 tablespoons butter
• Minced fresh parsley, optional

1. In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
2. 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.
3. 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.
4. Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

flour, sweet hungarian, salt, boneless beef chuck roast, canola oil, onion, sweet red pepper, tomato sauce, tomatoes, beef broth, kluski, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/beef-paprikash-with-fire-roasted-tomatoes/ (may not work)