Difference between revisions of "Hungarian Beef Stew"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 cups low-sodium [[beef broth]] | * 2 cups low-sodium [[beef broth]] | ||
| − | == | + | == Procedures == |
# Season the [[beef]] with [[salt]] and [[pepper]]. | # Season the [[beef]] with [[salt]] and [[pepper]]. | ||
# Dredge it in [[flour]] and shake off the excess. | # Dredge it in [[flour]] and shake off the excess. | ||
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# Adjust the seasoning with [[salt]] and [[pepper]], remove the [[bay leaf|bay leaves]] and serve in a deep tureen. | # Adjust the seasoning with [[salt]] and [[pepper]], remove the [[bay leaf|bay leaves]] and serve in a deep tureen. | ||
| − | [[Category:Hungarian | + | [[Category:Meat Recipes]] |
| + | [[Category:Hungarian cuisine]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
| − | + | ||
[[Category:Red wine Recipes]] | [[Category:Red wine Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 1½ pounds lean beef stew meat (top round), cut into 2-inch cubes
- salt to taste
- freshly ground black pepper
- flour for dredging
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- ½ red bell pepper, seeded and chopped
- ½ yellow bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- 1 cup quartered mushrooms
- 2 cloves garlic, minced
- 1 bay leaf
- 1½ tablespoons sweet, Hungarian paprika
- ½ cup dry red wine
- 1 cup diced, canned tomatoes
- 2 cups low-sodium beef broth
Procedures
- Season the beef with salt and pepper.
- Dredge it in flour and shake off the excess.
- Heat the oil in a heavy soup pot or dutch oven over medium-high heat.
- Sear the meat on all sides.
- Adjust the heat so that the meat browns well, but does not burn.
- Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more.
- Sprinkle the paprika into the pot and stir well to combine.
- Add the red wine.
- Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
- Add the tomatoes and the beef broth and bring to a boil.
- Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
- Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.
