Beef Paprikish
Recipe: #6677
October 03, 2012
Categories: Stewing Beef, Game/Sports Day, Sunday Dinner High Protein, Kosher, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"This isn't a complicated recipe but it sure tastes like it is, it's a cross between a stew and soup, serve in a bowl with some crusty bread or tossed over egg noodles as a main dish. To develop really deep flavour please take extra time to thoroughly brown the beef, this is even better when cooked ahead like a day or two"
Ingredients
Nutritional
- Serving Size: 1 (639.3 g)
- Calories 542.5
- Total Fat - 29.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 243.6 mg
- Sodium - 2169.8 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 7.4 g
- Sugars - 9.1 g
- Protein - 27.7 g
- Calcium - 670.4 mg
- Iron - 9.4 mg
- Vitamin C - 43.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a shallow dish combine flour with salt, pepper and 1 teaspoon hot paprika. Lightly dredge the beef in the flour.
Step 2
In a large, heavy-bottomed pot, heat oil and slowly brown beef (in batches if necessary) turning each piece for an even, dark colour (it's important to brown the meat thoroughly). Reduce heat and add red wine to the pot, stirring to scrape up all the brown bits. Remove beef and pan juices to a medium bowl.
Step 3
Add in more oil to the pot if you need to. Add onions, saute over medium heat, adding 1 tablespoon mild paprika after a minute or two. Stir onions frequently and cook until very soft, about 10 minutes. Add garlic and continue to cook another 3–4 minutes.
Step 4
Return browned beef and juices to the pot along with bay leaves, tomatoes, beef stock, and caraway seeds. Simmer, uncovered, for 1 1/2 hours. Add potatoes and cook for another 30 minutes, until mixture has the consistency of a very thick soup. Remove bay leaves then taste and adjust seasonings.
Tips
No special items needed.