Beef and Noodles

Beef and Noodles


1 (2 to 2 1/2 pound) boneless chuck
roast, cut into 1−inch cubes
2 large onions, chopped
3 tablespoons butter or margarine
1 ( 8 ounce) can tomato sauce
2 teaspoons granulated sugar
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons salt
1 1/2 teaspoon caraway seeds
1 teaspoon dill weed
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup sour cream
Hot cooked noodles

In a large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat
is tender. Remove from the heat; stir in sour cream. Serve over noodles.

Yields 4 to 6 servings.

B-man :wink: