Ingredients
- 1/4 cup canola oil
- 1 medium Vidalia onion, chopped
- 2 cloves garlic clove, peeled
- Kosher salt and freshly ground pepper
- 1/4 cup Hungarian sweet paprika
- 2 pounds beef chuck, reduce 1-inch cubes
- 1 pound new taters, reduce 1/2-inch cubes
- 2 medium carrots, reduce 1/2-inch chunks
- 2 roma tomato plants, chopped
- 1 eco-friendly bell pepper, sliced
Directions
Buttered egg noodles or wheat grains bread, for serving
Heat the oil inside a large Nederlander oven over medium-high temperature. Add some onions and saute until tender, about 6 minutes. Add some garlic clove and a few pepper and salt and saute until aromatic, about one minute. Lower heat (therefore the paprika will not burn and provide a bitter taste or grainy texture within the final dish) and stir within the paprika.
Sprinkle the beef on every side with pepper and salt. Return the pot to medium-high temperature, and add some beef cubes towards the pot, embracing cover the beef using the paprika-onion mixture, and prepare until browned, about 6 minutes. Add 2 cups cold water, cover having a lid, lessen the heat to medium and stew for forty-five minutes.
Take away the lid and add some taters, carrots. tomato plants and eco-friendly peppers. cover and stew before the beef is tender, about half an hour more, stirring occasionally. Adapt to taste with pepper and salt.
Serve with buttered noodles or with wholegrain bread to sop in the juices.