Chef

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2 ounces lard or vegetable oil
2 pounds onion, medium dice
4 tablespoons Hungarian paprika
1 tablespoon garlic, chopped
1/2 teaspoon caraway seeds
salt, to taste
1/2 teaspoon pepper
1 quart white stock
4 ounces tomato paste
5 pounds beef stew meat, cut in 1 1/2-in. (4-cm) cubes
Servings: 10
1. Sauté the onions in the lard or oil, browning lightly.

2. Add the paprika, garlic, caraway seeds, salt and pepper; mix well.

3. Add the white stock and tomato paste. Bring to a boil, then reduce to a simmer.

4. Add the meat and continue simmering until the meat is very tender, approximately 1 1/2 hours. Adjust the seasonings and serve.
 
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