Wednesday, October 26, 2016
Prep time - 10 minutes
Cook time - 1 hour
3 T. pork lard or butter (pork fat is traditionally used)
1 1/2 pounds yellow onions, chopped
1/4 cup imported Hungarian Paprika
1 1/2 pounds beef cut into 1/2 inch pieces
5 cloves garlic, minced
3 bell peppers (you can use a combination of green, red, yellow)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 tsp. salt
1/2 tsp. freshly ground black pepper
1. Melt the butter in a heavy pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir int he paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the carrots, peppers, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste.
3. Serve with a dollop of sour cream and some crusty bread. Yummmmm!!!
*If you are using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers for 30-45 minutes and then add the veggies and cook for another 40 minutes until the beef is tender.