Changes: Hungarian Beef Stew

Latest revision as of 14:29, 10 June 2013

Serves: 3 - 5

Ingredients

1½ pounds lean beef stew meat (top round), cut into 2-inch cubes
Salt & pepper or Tony's creole seasoning (to taste)
flour for dredging
1 tablespoon virgin olive oil
1 large onion, diced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 small cans sliced mushrooms
2 cloves garlic, minced
1 bay leaf
1½ tablespoons sweet paprika
½ cup dry red wine
1 can diced, rotel tomatoes
1 can stewed sliced tomatoes
5 small unpeeled, washed red potatoes (halfed)
8 - 10 baby carrots
2 cups low-sodium beef broth (or 4 beef boullion cubes & 2 cups water)

Directions

Season the beef with Tony's seasoning
Dredge it in flour and shake off the excess (flour & meat in zip-lok bag & shake)
Heat the oil in a heavy soup pot or Dutch oven over medium-high heat
Add the onions, peppers, mushrooms, garlic and bay leaf and saute' until lightly brown
Add and sear the meat on all sides
Adjust the heat so that the meat browns well, but does not burn
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 lightly and cook until the meat is tender, about 1 hour
Add potatoes and carrots approx. 15 min. before done
Adjust the seasoning with salt and pepper, remove the bay leaves and serve
Serve alone, over rice or pasta
With bread if desired (French is great)

@@ Line 1: / Line 1: @@
+Serves: 3 - 5
-== Description ==
 == Ingredients ==
 * 1½ pounds lean [[beef]] stew meat (top round), cut into 2-inch cubes
+* Salt & pepper or Tony's creole seasoning (to taste)
-* [[salt]] to taste
-* freshly ground [[black pepper]]
 * [[flour]] for dredging
-* 1 tablespoon [[vegetable oil]]
+* 1 tablespoon virgin olive oil
-* 1 small [[yellow onion]], diced
+* 1 large [[yellow onion|onion]], diced
-* ½ [[red bell pepper]], seeded and chopped
+* 1 [[red bell pepper]], seeded and chopped
-* ½ [[yellow bell pepper]], seeded and chopped
+* 1 [[green bell pepper]], seeded and chopped
+* 2 small cans sliced [[mushroom]]s
-* ½ [[green bell pepper]], seeded and chopped
-* 1 cup quartered [[mushroom]]s
 * 2 cloves [[garlic]], minced
 * 1 [[bay leaf]]
-* 1½ tablespoons sweet, Hungarian [[paprika]]
+* 1½ tablespoons sweet [[paprika]]
 * ½ cup dry [[red wine]]
-* 1 cup diced, canned [[tomato]]es
+* 1 can diced, rotel [[tomato]]es
+* 1 can stewed sliced tomatoes
-* 2 cups low-sodium [[beef broth]]
+* 5 small unpeeled, washed red potatoes (halfed)
+* 8 - 10 baby carrots
+* 2 cups low-sodium [[beef broth]] (or 4 beef boullion cubes & 2 cups water)
 == Directions ==
-# Season the [[beef]] with [[salt]] and [[pepper]].
+# Season the [[beef]] with Tony's seasoning
-# Dredge it in [[flour]] and shake off the excess.
+# Dredge it in [[flour]] and shake off the excess (flour & meat in zip-lok bag & shake)
-# Heat the [[oil]] in a heavy soup pot or dutch oven over medium-high heat.
+# Heat the [[oil]] in a heavy soup pot or Dutch oven over medium-high heat
+# Add the [[onion]]s, [[peppers]], [[mushroom]]s, [[garlic]] and [[bay leaf]] and saute' until lightly brown
-# Sear the meat on all sides.
-# Adjust the heat so that the meat browns well, but does not burn.
+# Add and sear the meat on all sides
+# Adjust the heat so that the meat browns well, but does not burn
-# Add the [[onion]]s, [[peppers]], [[mushroom]]s, [[garlic]] and [[bay leaf]] and cook 2 minutes more.
-# Sprinkle the [[paprika]] into the pot and stir well to combine.
+# Sprinkle the [[paprika]] into the pot and stir well to combine
-# Add the [[red wine]].
+# 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.
+# 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 [[tomato]]es and the [[beef broth]] and bring to a boil.
+# Add the [[tomato]]es 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 heat so that the stew simmers lightly and cook until the meat is tender, about 1 hour
+# Add potatoes and carrots approx. 15 min. before done
-# 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
+# Serve alone, over rice or pasta
+# With bread if desired (French is great)
 [[Category:Hungarian Meat Dishes]]
 [[Category:Stew Recipes]]