You may also like
Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 1 1/2 lb. onions, diced small
- 1/2 lb. butter (salted, sweet or clarified)
- 1 1/2 Tbsp. sweet paprika
- 1/8 tsp. marjoram
- 1/4 tsp. salt
- dash of pepper
- 1 1/2 lb. beef for stew
- 1 Tbsp. tomato paste
- 1 Tbsp. flour
- 8 oz. some kind of stock (self-made or canned)
- dash of vinegar (vinegar tenderizes meat)
- dash of white or black pepper
Method
- Into a heavy pot that has a cover available, put the butter. Put pot and butter on heat until butter melted.
- Add the onions, marjoram, salt, pepper and paprika; heat and stir until onions are translucent.
- Add the flour and stir and cook for at least 1 minute.
- Remove from heat and stir until mix is cooled down a bit. Add the stock a bit at a time while stirring over heat.
- Add tomato paste and vinegar; stir over heat.
- Heat and stir until simmering.
- Cover and low simmer 1 to 1 1/2 hours, or preheat oven to 325° and bake for same time but stir from time to time.
- Serve over hot, buttered noodles with peas, etc.
