m (clean up, typos fixed: dutch → Dutch) |
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+ | Serves: 3 - 5 |
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− | == Description == |
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== Ingredients == |
== Ingredients == |
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* 1½ pounds lean [[beef]] stew meat (top round), cut into 2-inch cubes |
* 1½ pounds lean [[beef]] stew meat (top round), cut into 2-inch cubes |
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− | * Tony's creole seasoning (to taste) |
+ | * Salt & pepper or Tony's creole seasoning (to taste) |
* [[flour]] for dredging |
* [[flour]] for dredging |
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* 1 tablespoon virgin olive oil |
* 1 tablespoon virgin olive oil |
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Line 14: | Line 14: | ||
* 1½ tablespoons sweet [[paprika]] |
* 1½ tablespoons sweet [[paprika]] |
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* ½ cup dry [[red wine]] |
* ½ cup dry [[red wine]] |
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− | * 1 |
+ | * 1 can diced, rotel [[tomato]]es |
+ | * 1 can stewed sliced tomatoes |
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⚫ | |||
+ | * 5 small unpeeled, washed red potatoes (halfed) |
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+ | * 8 - 10 baby carrots |
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⚫ | |||
== Directions == |
== Directions == |
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− | # Season the [[beef]] with |
+ | # 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 |
+ | # Heat the [[oil]] in a heavy soup pot or Dutch oven over medium-high heat |
⚫ | |||
− | # Sear the meat on all sides. |
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− | # |
+ | # Add and sear the meat on all sides |
+ | # Adjust the heat so that the meat browns well, but does not burn |
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⚫ | |||
− | # 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 |
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− | # Adjust the seasoning with [[salt]] and [[pepper]], remove the [[bay leaf|bay leaves]] and serve |
+ | # Adjust the seasoning with [[salt]] and [[pepper]], remove the [[bay leaf|bay leaves]] and serve |
− | |||
+ | # Serve alone, over rice or pasta |
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+ | # With bread if desired (French is great) |
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[[Category:Hungarian Meat Dishes]] |
[[Category:Hungarian Meat Dishes]] |
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[[Category:Stew Recipes]] |
[[Category:Stew Recipes]] |
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)