Adapted from The Joy of Cooking
2
|
¾ | pound | stew meat | cut in ¾-inch cubes |
2 | tablespoons | butter | |
½ | cup | onion | coarsely chopped |
2 | cups | beef stock | |
½ | green bell pepper | coarsely chopped | |
⅓ | teaspoon | salt | |
2 | tablespoons | sweet paprika | |
4 | ounces | wide egg noodles |