- 4 slices bacon, diced
- 2 pounds lean stew beef
- 1 1/2 cups chopped onion
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 2/3 cup dry white wine
- 2 cups sour cream
- 2 to 3 teaspoons chopped fresh parsley
In a Dutch oven or large, deep skillet, cook bacon until browned. Remove bacon; set aside.
Add beef to bacon drippings in pan; brown on all sides. Add onion and garlic; cook until onion is just tender, about 5 minutes. Stir in bacon, salt, pepper, marjoram, and wine. Bring to a boil; cover and simmer for 1 1/2 hours, until beef is tender. Check occasionally and add a little beef broth or water if necessary.
Stir in sour cream; heat through. Sprinkle with parsley and paprika.
Serve with noodles, if desired.
Serves 6 to 8.