– 2 to 3 pound beef chuck roast – ¼ cup all-purpose flour – 1 tablespoon butter – 2 large yellow or white onions – 1 teaspoon salt – 2 tablespoons sweet Hungarian paprika – ½ teaspoon caraway seeds – 1 cup beef broth – 1 14.5-ounce can crushed or diced tomatoes – 1 tablespoon lemon juice – ¼ teaspoon pepper – 1 cup sour cream
Toss beef chuck roast with flour until well-coated.
In a large pot, cook onions until softened. Toast the spices for one minutes before adding the beef.
Add broth and bring to a simmer. Simmer until meat is extremely tender, 2 to 2½ hours.
Temper the sour cream by slowly stirring hot cooking liquid into the sour cream.
Once the sour cream is warm, add it to the beef mixture.
Serve over egg noodles, potatoes, or spaetzle, and enjoy!