• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 pounds stew meat
  • 4 large onions, chopped
  • 8 tablespoons Hungarian paprika
  • 2 tablespoons white vinegar
  • 6 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 marjoram
  • 6 cloves garlio, minced
  • 12 tablespoons flour
  • 20 ounces sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • In a large non-stick frying pan brown the onions until golden brown.
  • Fry meat with onions until browned.
  • Add water to cover meat,then add all the spices.
  • Cover and simmer until meat is tender - about 1 hour.
  • Remove lid and simmer an additional 30 minutes until half of the liquid has evaporated.
  • In a small bowl mix flour with sour cream thoroughly.
  • Add to the meat and stir constantly to make a thick gravy.
  • Serve with bread dumplings and steamed vegetables.


This recipe was given to us by our late sister in law Johanna who was born in a village near Graz, Austria.

Categories: Beef  European  Main Dish 

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