Hungarian Beef Stew
Serves 6
- 1 3 1/2 lb boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch cubes
- salt
- 1/3 cup sweet paprika
- 1 12 oz jar roasted red peppers, drained and rinsed (about 1 cup)
- 2 Tbs tomato paste
- 3 tsp white vinegar
- 2 Tbs vegetable oil
- 4 large onions, minced (about 6 cups)
- 4 carrots, peeled and cut into 1 inch thick rounds (about 2 cups)
- 1 bay leaf
- 1 cup low-sodium beef broth, warmed
- 1/4 cup sour cream (optional)
- pepper
- Adjust an oven rack to the lower-middle position and heat the oven to 325 °F. Sprinkle the meat evenly with 1 tsp salt and let stand for 15 minutes. Process the paprika, roasted peppers, tomato paste, and 2 tsp of the vinegar in a food processor until smooth, 1 to 2 minutes, scraping down the sides as needed.
- Combine the oil, onions, and 1 tsp salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions soften but have not yet begun to brown, 8 to 10 minutes. (If the onions begin to brown, reduce the heat to medium-low and stir in 1 Tbs water.)
- Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring every 30 minutes. Remove the pot from the oven and add enough beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should not be fully submerged). Return the covered pot to the oven and continue to cook until a fork slips easily in and out of the been, about 30 minutes longer.
- Skim the fat off the surface; stir in the remaining 1 teaspoon vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste and serve.
"The Best of America's Test Kitchen 2010". Cooks Magazine. April, 2010: page 9.