Sunday, August 17, 2008

Hungarian Stew

4 lbs lean stew beef

¼ C olive oil


2 t paprika

2 t minced garlic

12 oz tomato paste

¼ t allspice

1 C water

(keep on hand one potato for each person)

Olive oil in skillet over medium high heat. Brown the beef in olive oil. Season with salt, pepper and paprika. Stir well and add garlic, tomato paste, allspice and water. Reduce the heat to simmer and cook covered 2 hours or in crockpot 6-8 hours.

Cool, label and freeze. To serve: Thaw and place stew in large saucepan. Scrub and cube one potato per person and add to stew. Simmer over medium/low heat. Cook until potatoes are tender (15 minutes) Also may be served over mashed or baked potatoes

You can also crockpot this for 3-4 hours

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