Hungarian Stew With Noodles - cooking recipe

Ingredients

1/2 c. vegetable oil
1 medium clove garlic
5 lb. lean beef for stewing, cut into 1-inch cubes
4 medium onions, sliced
3 (6 oz.) cans tomato paste
2 1/2 c. water
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 bay leaf
2 (8 oz.) pkg. egg noodles, cooked
2 Tbsp. butter or margarine, melted
1 Tbsp. minced fresh parsley
1 Tbsp. grated lemon rind
1/2 tsp. caraway seed

Preparation

Heat oil in a large Dutch oven; add garlic and cook 1 minute over medium-high heat.
Discard garlic.
Add beef and onions; cook until the meat is browned, stirring occasionally.
Stir in tomato paste, water, paprika, salt, pepper and bay leaf; bring to a boil. Reduce heat; cover and cook over low heat 2 hours or until meat is tender; stir occasionally.
Toss noodles with butter and parsley.
Top stew with lemon rind and caraway seed; serve with egg noodles.