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Humor, Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #03
Hungarian Beef Stew
stew meat:
1-1/2 lb boneless chuck roast, cubed
1/4 C oat flour
1 Tb corn-oil margarine
1/2 tsp salt
1/2 tsp freshly ground black pepper
1-1/2 lb boneless chuck roast, cubed
1/4 C oat flour
1 Tb corn-oil margarine
1/2 tsp salt
1/2 tsp freshly ground black pepper
veggies:
4 C chopped onions
4 cloves garlic, peeled
2-1/2 C red potatoes, peeled & cubed
4 C chopped onions
4 cloves garlic, peeled
2-1/2 C red potatoes, peeled & cubed
stock:
2-1/2 C low-sodium beef broth
2 C low-sodium tomato sauce
2-1/2 C low-sodium beef broth
2 C low-sodium tomato sauce
remaining ingredients:
2 Tb paprika
1 Tb red wine vinegar
2 bay leaves
salt & pepper to taste
1 Tb freshly-squeezed lemon juice
2 Tb paprika
1 Tb red wine vinegar
2 bay leaves
salt & pepper to taste
1 Tb freshly-squeezed lemon juice
Note: general
all-purpose wheat flour can be substituted for the oat flour,
if cooking wheat-free is not a consideration.
1. Put the cubed chuck roast in a ziplock
bag with the oat flour, seal, and shake vigorously to cover the
meat with flour.
2. Melt the margarine in a stock pot or
Dutch oven. Add the dredged meat, sprinkle with salt &
pepper, and brown at medium heat on all sides. Remove from post
and reserve.
3. Add onions & garlic to pot. (You
may need another dab of butter.) Cook at medium heat until
lightly browned. Add paprika and vinegar, stir to mix.
4. Return beef to pot. Add beef broth,
tomato sauce, and bay leaves. Cover, reduce heat to low, and
simmer for about a hour and a half.
5. Add potatoes, cover, and continue
cooking until potatoes are tender, about an hour.
6. Remove bay leaves. Add lemon juice,
then salt and pepper to taste.
Makes 8 servings
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