“I’ve tried to get this recipe from my sister-in-law for years and finally made a point of copying it down last time I was there. Yay! Made it the next weekend and it was just as tasty as I’ve always remembered!”
Ingredients:
1.5 pounds (680 grams) beef stew meat, cubed
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons paprika
1 teaspoon caraway seeds
1 red bell pepper, sliced
2 cups beef broth
1 can diced tomatoes
Salt and pepper to taste
Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the beef stew meat and cook until browned on all sides.
Add the diced onion and minced garlic, and sauté until fragrant.
Sprinkle the paprika and caraway seeds over the meat mixture and stir to coat.
Add the sliced bell pepper, beef broth, and diced tomatoes to the pot.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
Serve hot with crusty bread or over cooked noodles.
