Beef Stew IIi

1. 1

   In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour.

2. 2

   In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef.

3. 3

   Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender.

4. 4

   Add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste.

5. 5

   Simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through.

6. 6

   Serve the stew over cooked egg noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.