08-11-2004, 08:21 PM
PS: try substituting buffalo or horsemeat for beef. Délicieux!
prep: 35 mins
cooking: 3 hrs
total 3 hrs 35 mins
1/2 cup unsalted butter, or lard, or bacon drippings
3 lbs beef chuck, cut into 2 inch cubes
salt and freshly ground pepper
5 tblsp sweet hungarian paprika
2 large yellow onions, chopped
3 cloves garlic, minced
2 tblsp tomato paste
2 cups (16 fl oz) beef stock
1 to 1 1/2 cups sour cream, at room temperature
1/2 cup chopped fresh dill
Warm 1/4 cup butter (or lard or drippings) in a heavy frying pan over high heat. Sprinkle the beef with salt and pepper to taste and 1 tblsp of paprika. Brown the meat on all sides in batches and set aside.
In a large heavy pot, warm the remaining butter (or...) over medium heat. Add the onions and sauté until tender and translucent ( about 10-15 mins). Add the garlic and remaining paprika and cook for a few minutes longer. Add the tomato paste, beef stock and browned beef. Bring to a boil, reduce heat to low, cover and simmer until beef is tender, about 2 1/2 hours.
Taste and adjust the seasoning, remove from the heat and stir in the sour cream and dill. Serve hot.