2 large red bell peppers
2 tablespoons olive oil
2 lb boneless beef shank, or normal stew beef, trimmed and cut into 2-inch pieces
Kosher salt & pepper
2 large onions, chopped
4 large cloves of garlic, minced
2 t caraway seeds, toasted and ground
3 T Hungarian sweet paprika
3 T all-purpose flour
2 T red wine vinegar
1 15 oz can tomatoes, diced
2 c low sodium beef broth
2 c low sodium chicken broth, or water
2 large russet potatoes, cubed
½ c lite sour cream
8 oz wide egg noodles, cooked according to package
Preheat the oven to 450°. Roast the peppers on the rack for 15 or 20 minutes, turning once. Remove them from the oven, and put them in a paper sack until they are cool enough to handle. Pull out the core, remove the skin and all of the seeds, and slice into bite-sized pieces. Set aside. Reduce the oven to 350°.
Trim the fat from the beef, brown in small batches in a dutch oven. Pour off the oil if it is scorched, and replace with fresh. Cook the onion until it is wilted, then add the garlic, the roasted red pepper, and the spices and cook until fragrant. Add the flour and stir until dissolved. Add the vinegar, tomatoes, and stock (or water) and bring to a simmer. Clamp on the lid, and put it in the oven for 1 hour in the oven.
Stir in the potatoes, and cook partially covered either in the oven or on the stovetop until the potatoes are tender. Remove from heat, season with salt and pepper, and stir in the sour cream. At this point, you might decide to let the whole thing cool and then refrigerate for a day. (Some people think it improves the flavor.) When ready, serve over egg noodles.
