MARTHA STEWART GOULASH

l/4 cup butter
l/4 cup olive oil
5 lbs. beef, well trimmed, cut into l” cubes
s&p
5 lbs. yellow onions, chopped
l/4 cup paprika
3 cups beef stock
sour cream
broad egg noodles
Heat l tbsps. butter and l tbsps. olive oil in large heavy bottomed pot over high heat. Season meat with s&p to taste. Cook meat in batches, being careful not to overcrowd the pot and adding l tbsps. each of butter and oil as needed. Cook each batch of meat until well browned on all sdes, about 3-5 mins. and transfer to plate while the next batch browns. Reduce heat to low, add onions and cook, stirring occasionally until onions are translucent about l5-20 mins. Return emnat to pot and add paprika and stock. Stir well to combine. Cook, covered, over very low heat stirring occasionally until meat is tender and sauce has thickened, about 2-l/2-3 hrs. depending on toughness of meat. Adjust seasoning. Serve over egg noodles. You can add some sour cream to meat before serving.
Serves 8 to l0