AUSTRIAN BEEF STEW WITH PAPRIKA AND CARAWAY (RINDSGULASCH) RECIPE
Provided by á-3145
Number Of Ingredients 15
Steps:
- Heat the oven to 325°F with a rack in the lower-middle position. Season the beef with 1 tablespoon of sweet paprika, 2 teaspoons salt and 1 teaspoon pepper; toss to coat. In a large measuring cup or small bowl, whisk together the broth and tomato paste; set aside. In a large Dutch oven over medium, melt the butter. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onions are lightly browned, 8 to 10 minutes. Stir in the caraway and flour, then cook, stirring frequently, until the flour begins to brown, 2 to 4 minutes. Stir in the remaining 5 tablespoons sweet paprika and the hot paprika and cook until fragrant, about 30 seconds. Slowly whisk in the broth mixture and bring to a simmer, stirring frequently. Stir in the beef, bay and marjoram (if using), then bring to a simmer over medium-high. Cover, place in the oven and cook for 2 hours. Remove the pot from the oven. Uncover and stir, then return to the oven uncovered and continue to cook until a skewer inserted into the meat meets no resistance, another 1 to 1½ hours. Remove from the oven, stir and let stand, uncovered, at room temperature for 15 minutes. Stir in the dill and vinegar. Taste and season with salt and pepper. Ladle into bowls and garnish with dill sprigs. Serve with sour cream.
ARGENTINEAN BEEF STEW
Ok, it might seem wierd to combine beef, squash, and dried peaches, but this is really good. If you didn't have dried peaches, I'm sure you could substitute any dried fruit (apricots would be good). From a Better Homes and Garden's cookbook called 'Mexican and more'.
Provided by Ppaperdoll
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
- Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.
Nutrition Facts : Calories 327.9, Fat 7.6, SaturatedFat 3.3, Cholesterol 54.4, Sodium 1182.9, Carbohydrate 44.8, Fiber 7.3, Sugar 10.9, Protein 25.5
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