Slavic Beef Goulash

Cut meat in 1 inch cubes. Heat 1 tablespoon butter and 1 tablespoon oil in a large heavy-bottomed pan over high heat. Season meat with salt and pepper to taste. Cook meat in batches, being careful not to overcrowd the pan and adding 1 tablespoon 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 when done. After browning the meat, reduce heat to low. Add onions and cook, stirring occasionally, until the onions are translucent, about 10 to 20 minutes. Return meat to the pan and 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 broad egg noodles with a dollop of sour cream ad a sprinkling of chives. Serves 4.