Hungarian Beef and Noodle Soup

Cut the stewing beef into 1-inch cubes, patting dry with paper towels to remove excess moisture.

Heat butter in a large pot or Dutch oven over medium-high heat until foaming, then add the beef in batches and brown on all sides without crowding the pan.

Remove the browned beef and set aside, then add the chopped onion and minced garlic to the same pot and sauté until softened and fragrant.

Stir in the paprika and caraway seeds, cooking for about 1 minute to bloom the spices and release their flavors.

Add the tomato soup (undiluted) and water to the pot, stirring well to combine and scrape up any browned bits from the bottom.

Return the beef to the pot and bring the liquid to a gentle boil, then reduce heat to low and simmer covered for 45 minutes until the beef begins to soften.

Add the sliced carrots to the simmering broth and continue cooking for 15 minutes.

Stir in the wide noodles and frozen green beans, then simmer uncovered for 10-12 minutes until the noodles are tender and the beans are heated through.

Remove the pot from heat and stir in the sour cream in a slow, steady stream, mixing gently until fully incorporated and the soup is creamy.

Taste and adjust seasoning with additional paprika or salt as needed, then serve hot in deep bowls.