3 tbsp. flour
1 tsp. salt
1 tsp. black pepper
1½ lb. beef cubes (or any roast that makes good stew meat), cut into bite sized pieces
3 tbsp. butter
2 tbsp. olive oil
1 onion, chopped
12 ounces sliced mushrooms (I don't like mushrooms, so I leave them out)
3 garlic cloves, chopped
1 quart. beef stock
12 ounces egg noodles (or any hearty pasta such as shells, corkscrew etc)
In a large bowl, combine the flour and ½ teaspoon each of salt, pepper, and paprika. Add the beef cubes to bowl and stir until coated.
Heat a large heavy pot over medium-high heat. Add the butter and olive oil to coat the bottom of the pot. Place the beef in a single layer and cook until golden brown, 5 to 6 minutes. Move beef around to let brown on the other side, another 5 minutes. Remove the pot from the heat and transfer the beef to a plate.
Lower the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 teaspoon each of salt, pepper, and paprika. Cook for 8 minutes, with occasional stirring. Add the beef stock, scrape brown bits off the bottom of the pot, add the beef back to the pot. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour on low, with the stock slow simmer. Every 15 minutes or so, stir to keep it from sticking.
Add the egg noodles and increase the heat to medium. Stir occasionally, until the mixture comes to a simmer. Reduce the heat to low and continue to cook for 25 to 30 minutes, stirring occasionally, until the noodles are tender.