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Submitted by: Anne Sandbo from Kirkland, WA
Originally shared on the web 07/20/2010

2 lbs. stew beef, cubed
2 lbs. pork shoulder, cubed
1-1/2 to 2 c. vinegar
1/4 to 1/2 c. butter
2 t. paprika
1 t. salt
1/2 to 1 t. caraway seed
3 to 4 15 oz. cans stewed tomatoes
cooked medium egg noodles
Garnish: sour cream

Toss meat with vinegar in a large bowl just to coat. Remove and let stand for 5 to 10 minutes. Melt butter in a large stockpot; add meat and paprika. Brown lightly on all sides. Add salt, caraway seed and tomatoes, one can at a time, just until meat is covered. Simmer over low heat for 1-1/2 hours, until meat is tender. Serve over egg noodles with a dollop of sour cream. Makes 10 to 12 servings.