4 medium onions, peeled and chopped
2 large cloves garlic, crushed
1/2 cup shortening or salad oil
3 1/2 tablespoons paprika
3 pounds lean beef chuck (1" cubes)
2 large tomatoes, peeled and chopped
2 teaspoons caraway seeds
1 1/2 teaspoons dried marjoram
1 teaspoon minced lemon peel
8 cups water
2 teaspoons salt
1/2 teaspoon pepper
4 medium potatoes, peeled and cubed
Servings: 10
1. Cut chuck into 1" cubes.
2. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
3. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.
2 large cloves garlic, crushed
1/2 cup shortening or salad oil
3 1/2 tablespoons paprika
3 pounds lean beef chuck (1" cubes)
2 large tomatoes, peeled and chopped
2 teaspoons caraway seeds
1 1/2 teaspoons dried marjoram
1 teaspoon minced lemon peel
8 cups water
2 teaspoons salt
1/2 teaspoon pepper
4 medium potatoes, peeled and cubed
Servings: 10
1. Cut chuck into 1" cubes.
2. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
3. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.
