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Tara’s Hungarian Beef Stew
Ingredients
- 3 1/2 lbs boneless chuck eye roast (cut into 1/2 inch pieces
- 1 (12 oz) jar roasted red peppers
- 1/3 cup paprika
- 2 tbsp tomato paste
- 1 tbsp white vinegar
- 2 tbsp vegetable oil
- 6 medium onions, minced (6 cups)
- 4 large carrots, cut into 1 inch rounds (about 2 cups)
- 1 bay leaf
- 1 cup beef broth
- 1/4 cup sour cream
Directions
- Adjust oven rack to lower position and heat to 325
- Sprinkle meat evenly with salt and let sit for 15 minutes
- Process roasted red peppers, paprika, tomato paste, and 2 tsp vinegar in food processor until smooth
- Combine oil, onions and 1 tsp salt in Dutch oven, over medium heat, cook down onions till soft (8-10 minutes)
- Stir in paprika mixture (2 minutes)
- Add beef, carrots, and bay leaf. Stir until coated. Cover pot and transfer to oven.
- Cook until meat is almost tender. (2 1/2 hours) stirring every 30 minutes. Add enough beef broth that the surface of the liquid is 1/4 inch from top of meat. Cook 30 minutes longer.
- Skim fat from top using a wide spoon.
- Stir in remaining 1 tsp vinegar and sour cream. Remove bay leaf, serve over egg noodles.
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