Saturday, August 6, 2011


3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream

In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.

Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.

To serve, place into bowls and top with a dollop of the sour cream.

Yield: 14 cups

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