A hearty and flavorful Hungarian-inspired dish, perfect for a comforting meal.
Coat the beef cubes evenly with the flour.
Ensure the beef is dry before coating to help the flour adhere better.
Heat oil in a dutch oven over medium heat and brown the beef on all sides.
Brown the beef in batches to avoid overcrowding the pan, which can prevent proper browning.
Add the chopped onions, paprika, salt, and pepper to the pot, stirring to combine.
Sauté the onions until they are translucent to enhance their sweetness.
Pour in the beef broth, bring to a simmer, cover, and cook on low heat for 1.5 hours or until the beef is tender.
Check occasionally and stir to prevent sticking or burning.
Cook the egg noodles according to package instructions, then drain.
Add a pinch of salt to the boiling water for extra flavor.
Serve the beef mixture over the cooked noodles and enjoy.
Garnish with fresh parsley for a pop of color and added freshness.
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