| Ingredients: 2 Cup(s) beef, broth 1/4 Cup(s) tomato paste 5 Pound(s) beef chuck roast 1 Tablespoon(s) sweet hungarian paprika 2 Teaspoon(s) salt 1 Teaspoon(s) freshly ground black pepper 4 Tablespoon(s) butter 1 finely chopped onion, white 3/10 Cup(s) flour 2 Tablespoon(s) caraway seeds 3 bay leaves 2 Teaspoon(s) marjoram 1 Tablespoon(s) vinegar, apple cider 1/4 Cup(s) finely chopped dill |
Directions:
Mix the beef broth and tomato paste and set aside. Break down the roast, removing about 1 pound of fat and trimmings. Cut the meat into 1.5 inch pieces. Toss the meat in paprika, salt and pepper. Preheat oven to 350 degrees. Bring a dutch oven up to medium high heat. Add butter, and chopped onion and 1 tsp of salt. Cook for about 10 minutes, until lightly browned. Add flour and caraway seeds and cook down for 2-4 minutes until the flour is browned. Add 5 more tablespoons of sweet paprika and 1 tablespoon of hot paprika, and cook for a few minutes to toast. Add the broth mixture from above. Add the beef, mix and add bay leaves, marjoram and mix. Remove from the stove, cook covered in the stove for 2 hours. Uncover and cook for another 1.5 hours. Let rest for 15 minutes. Add vinegar and stir. Add dill and stir. Remove bay leaves. Serve over egg noodles. |