|
| |
| Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and |
| a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, |
| 5 pounds beef chuck, well trimmed, cut into 1-inch cubes |
| Salt and freshly ground black pepper |
| 5 pounds yellow onions, chopped |
| 1/4 cup Hungarian paprika |
| 3 cups Homemade Beef Stock |
| 2 pounds broad egg noodles, cooked |
| Chopped chives, for garnish |
| 1. 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 |
| 2. Reduce heat to low, add onions, and cook, stirring occasionally until onions are translucent, |
| about 15 to 20 minutes. Return meat to pot, 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 egg noodles with a dollop of sour |
| cream and a sprinkling of chives. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated