Ingredients

The following ingredients have 4 Servings
  • 1 lb stewing beef (chuck, shoulder, shank cut into 1-inch cubes)
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • 3 tbs Hungarian or Spanish smoked paprika (see NOTES)
  • 2 tsp caraway seeds (crushed)
  • 3 tbs olive oil
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 1/2 cup chopped green pepper
  • 2 cups diced potatoes
  • 3/4 cups diced tomatoes
  • 1 tbs sugar
  • 3 branches fresh thyme (or 1/2 tsp dried thyme leaves)
  • 3 sprigs fresh oregano ( or marjoram, or 1/2 tsp dried)
  • 1 bay leaf

Instruction

  • Heat a large skillet or saute pan over medium high heat. Add oil and heat until oil shimmers (it should shimmer when you add it if the pan is hot enough)
  • Place beef in the hot pan and brown well on all sides.
  • Add onion and cook until translucent, then add the garlic, caraway and the paprika. Stir well.
  • Deglaze the pan with the wine then stir in the chicken stock. Cover and cook for approximately 45-60 minutes over low heat or until beef is almost tender.
  • Add the potatoes, green peppers, sugar, tomatoes and herbs. Cover and cook for 30 minutes longer or until potatoes are tender.
  • Remove cover, increase heat to medium high and reduce sauce by 25%.
  • Top each serving with a dollop of sour cream, then top that with the carrot salad (recipe in NOTES)