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A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
- Preparing Time: 2 hours and 15 minutes
- Total Time: -
- Served Person: 8
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups water
- 1/3 cup vegetable oil
- 2 tablespoons hungarian sweet paprika
- 2 teaspoons salt
- 1 (6 ounce) can tomato paste
- 1 clove garlic, minced
- 3 onions, sliced
- 3 pounds beef stew meat, cut into 1 1/2 inch cubes
- Carbohydrate 9.4
- Cholesterol 114
- Fat 42.3
- Protein 32.8
- Sodium 1138
- Calories 549 calories;
Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
