You will be building up fond on the bottom of the pot on and off as you add ingredients. This is totally normal.
- 1.5 - 2.0 lb stew meat cut into 1/2 inch pieces & fat removed (or start with your own chuck roast and cut up yourself)
- 1 1/2 - 2 medium onions halved at equator and sliced pole to pole.
- 2 garlic cloves minced or pressed
- 2 tablespoons of sweet Hungarian paprika
- 1/2 teaspoon of hot Hungarian paprika (or equal measure cayenne)
- 1/2 teaspoon of thyme
- 1/2 teaspoon of marjoram
- 1 teaspoon of caraway seeds
- 2 tablespoons of all purpose flour
- 3 tablespoons of tomato paste
- 1 cup of petite diced tomatoes (with or without juice, up to you)
- 6 cups of cold water
- 1.5 tablespoons beef broth base (Beyond Bouillon)
- 1-3 liberal dashes of Worcestershire sauce
- 1 tablespoon of tomato ketchup
- Salt and Pepper to taste through the cooking process
- Sour cream for garnish (optional)
- In a dutch oven or stock pot over medium-high heat, brown the beef in batches and remove to bowl.
- Sauté onions in same pot till softened. Add garlic and cook for another 1-2 minutes.
- Return beef to pot with onions and reduce heat to medium.
- Sprinkle in both sweet and hot paprika and/or cayenne if using. Stir and cook together for 1 - 2 minutes.
- Sprinkle in flour, thyme, marjoram and caraway seeds. Stir to coat evening and cook for 1 - 2 minutes.
- Stir in tomatoes and tomato paste. Pour in cold water and beef base.
- Scrape bottom of pot to remove anything that's stuck. Add Worcestershire sauce and ketchup. Reduce heat to low and let it simmer for 1 - 1 1/2 hours.
- Garnish with sour cream and serve with bread.
Poorly plated photo |
Cleanup is super easy. Just the items below and the dutch oven.
I'll be adding some parsnips and maybe carrots off and on to change this up.
Clean up is a breeze! |
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