1 lb. stew meat
1 tbs olive oil
1 tbs minced garlic
1 cup minced onion
1 tsp salt
1 tsp fresh ground black pepper
3 tbs hot Hungarian paprika
¾ cup GF beef broth
1 cup sour cream
gluten free egg noodles (approx. 1 ½ cups per person)
Heat oil in a large skillet and brown the beef. Remove from skillet.
Saute garlic and onion. Add salt, pepper and paprika and mix well.
Add broth and beef.
Cover and simmer for 10 minutes.
Stir in sour cream and heat just until hot.
Serve over egg noodles.