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Categories:
vegetable oil onion garlic sweet paprika beef neck water tomatoes green bell peppers paprika beef tenderloin
Viewed: 85 - Published at: 7 years agoIngredients
- 6 Tbs Vegetable Oil
- 1 3/4 cup minced onion
- 4 garlic cloves minced
- 1 tbls Hungarian sweet paprika
- 1/2 tsp caraway seed
- 1 1/2 lbs meaty beef neck bones
- 3 cups water
- 6 plum tomatoes, peeled, sliced
- 3 green bell peppers, sliced into rings, seeded
- 5 tsp Hungarian hot paprika
- 2 lbs beef tenderloin, cut into 1" cubes
Method
- Heat 4 tbls oil in heavy large pot over medium-low heat. Add onion and garlic; saute until golden, about 15 minutes. Stir in sweet paprika and carawy. Add beef bones and water. Bring to a boil. Reduce heat to low. Simmer uncovered 1 1/2 hours.
- Discard beef bones from pot. Add tomatoes, bell peppers and hot paprika to sauce; simmer until vegetables are tender, 25 minutes.
- Heat reaming 2 tbls oil in heavy large skillet over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to skilet and cook until browned outside but still medium-rare inside, about 4 minutes. Transfer beef to large bowl. Pour sauce over.
