Ingredients
2 T. vegetable or olive oil
3 1/2 lbs boneless chuck roast or stew meat, cut in 1 1/2 - 2 inch chunks
4 large white or yellow onions, sliced into rough slices
4 T. Mild Goulash Cream (you may substitute Hot if you like it very spicy, a mixture to taste)
[Note: No additional liquid is needed. Really! Try it!]
1 pkg egg noodles
Preparation
Preheat oven to 400 degrees. Heat oil n a large oven-proof covered pot or dutch oven over medium-high heat. Season the meat liberally with salt and pepper. Brown the meat on all sides, working in batches so as to not overcrowd the pan. Saute onions in a separate large pan over medium-low heat until softened, about 8-10 minutes. Stir the Goulash Cream into the onions. Add onions to meat in the pot. Cover and place in oven. Reduce heat to 325 and cook for 3 to 3 1/2 hours. Prepare noodles according to package instructions. Spoon stew over noodles and serve.
