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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 4 pounds Beef chuck, cubed (1")
- 3 Yellow onions, halved and slivered (half-moons)
- 1/4 cup Hungarian sweet paprika
- 1 Crushed red pepper flakes
- 3-4 tablespoons Tomato Paste
- 6 cups Beef broth
- 1/4 cup Red wine
- 1 Flour
- 1 Canola oil
Method
- Preheat oven to 325°.
- Season flour with salt and pepper. Toss meat in flour until coated.
- Heat a few tablespoons of oil in a heavy pot until shimmering. Cook meat until well browned on all sides.
- Set cooked meat aside in a bowl.
- Add more oil if needed, then cook onions until soft (3-5 mins).
- Add garlic and cook for 1-2 more minutes, stirring.
- Add tomato paste, paprika, and generous pinch of red pepper flakes. Cook for about 5 minutes (until paste no longer has "raw" smell), stirring constantly.
- Return meat to the pot, along with broth and wine.
- Cover and put into oven. Cook until sauce comes together and meat is fork tender (1.5 hours at 325° and then 2.5 hours at 300°).
- Finish on a low simmer on the stovetop. Add salt, pepper, and red pepper to taste.
- Finish with a splash of heavy cream and/or a dollop of sour cream. Serve over rice, pasta, or spatzle with a dollop of sour cream on top.
