Ingredients
1.5-2 lbs stew meat
1/4 cup oil (canola or grapeseed)
1 6 oz can tomato paste
1 paprika (red bell pepper, chopped
2 tablespoons capers
3 tablespoons fresh parsley
1 cup red dry wine
1 clove garlic, minced
1 large onion, finely sliced
1 tablespoon paprika (Szed hot Hungarian)
1 15 oz can beef broth
1 pinch caraway
3 tablespoons flour
8 oz sour cream
Preparation
In a Dutch Oven heat the oil and sautee the sliced onions until translucent. Add the chopped red bell pepper and sautee about 5 minutes. Stir a bit so the onions do not get brown. Keep the heat moderate, put lid on. Place cut (1-in. pieces) stew meat into Dutch Oven. Allow outside to cook just a bit. Add the beef broth, paprika, capers, red wine, caraway and tomato paste. Stir until mixture is uniform and there are no clumps. Allow to reach a boil and then allow to simmer. Remove about 2/3 cup of the broth. Add the 4 tablespoons of flour and mix evenly. Add to stew and stir until homogenous. Make sure stew is simmering. Allow to gently simmer for 2 hours, occasionally stirring. After 2 hours, add fresh parsley and sour cream. Allow stew to cool for 10 minutes.
Serve Gulasch over Nockerl, Spätzle, or egg noodles. Serves 4.
Guten Appetit!
