Ingredients:

2 lbs beef round or chuck, cut into 1" cubes, patted dry
3 Tbsp Urban Accents Pride of Prague
2 Tbsp extra-virgin olive oil
2 medium onions, chopped
1 medium green peppers, chopped
3-4 medium red potatoes, peeled and cut into 1" pieces
1 14.5-oz can diced tomatoes
1 cup chicken stock
1/2 cup dry red wine
3 Tbsp tomato paste
1/2 cup sour cream

Directions:

Spread beef out on baking sheet and sprinkle with 1 Tbsp Pride of Prague.  In large, heavy Dutch oven, heat oil over medium-high heat.  Add half of beef and cook uncovered, stirring occasionally until well-browned, about 6 minutes. Using a slotted spoon, transfer cooked beef to plate and brown rest of meat.  Return first batch of meat to Dutch oven; add onions, green pepper, potatoes and canned tomatoes.  In separate bowl, combine chicken stock, red wine, 2 Tbsp Pride of Prague and tomato paste; mix thoroughly.  Pour over beef and vegetables. Cover and simmer gently over medium heat until meat is tender, approximately 1-1/2 to 2 hours. Stir in sour cream and continue to simmer, stirring occasionally until the liquid has reduced to a sauce-like consistency. Serve over cooked egg noodles.