Instructions: * Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted. Skim stock of all fat.

Trim beef well and cut into 1-inch cubes. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper, to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns. Reduce heat to low, add onions and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, add paprika and stock. Stir well to combine. Cook covered over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1-1/2 to 2 hours. Adjust seasonings.

Serve over egg noodles with a dollop of sour cream and a sprinkling of chives.

Serves 10 to 12.

Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia.

Halloween tip: You can serve this satisfying dish to guests at your Halloween party - make sure to turn it into "ghoul"ash by garnishing each plate with a ghoulish little candy spider.

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