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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Hungarian beef stew, comforting and warming. All my husbands friend flock around in the fall when I make this. I prefer to omit the potatoes and serve over noodles. Ingredients:
2 lbs beef, cubed |
1 lb onion, thinly sliced |
2 tablespoons oil |
2 tablespoons butter |
6 tablespoons flour, seasoned with |
salt and pepper |
1 (4 ounce) can tomato paste |
3 tablespoons hungarian paprika |
2 cups peeled diced potatoes (optional) |
6 garlic cloves, crushed |
1/2 green bell pepper, finely minced |
Directions:
1. Heat the oil in a large stock pot. Dust all the meat in the seasoned flour and fry until browned, remove.
2. Without rinsing the pot, add the butter and cook the onions, pepper and garlic until soft. Put the meat back in and add the tomato paste and paprika.
3. Add the potatoes at this point (if using). Add water to just barely cover and simmer on low heat for 1-1 1/2 hours.
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