Beef Goulash

2 lb beef stew meat

1/4 cup flour

3 shallots chopped

1 large onion chopped

1/4 cup butter

2 cups beef stock

1 tbsp paprika (or more, to taste)

Dredge beef cubes in flour. Heat butter in large saucepan on high and add beef. Brown and turn down heat to medium. Add shallots and onion. Cook five minutes. Add beef stock (enough to cover beek) and bring to the boil. Add paprika to taste. Simmer 1 hour.