- 6
Ingredients
- 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
- 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
- 1 1 3 1/2 1/2-inch roast (about 3 1/2 pounds), trim of excess fat and cut into 1/2-inch cubes
- Table salt
- Table salt
- Table salt
- 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
- 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
- 1 1 1 1 (12-ounce) jar roasted red peppers, drained and rinse< (about 1 cup)
- 1/3 1/3 1/3 cup sweet paprika
- 1/3 1/3 1/3 cup sweet paprika
- 1/3 1/3 1/3 cup sweet paprika
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons tomato paste
- 1 1 1 tablespoon white vinegar
- 1 1 1 tablespoon white vinegar
- 1 1 1 tablespoon white vinegar
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
- 2 2 2 tablespoons vegetable oil
- 6 6 6 medium onions, minced (about 6 cups)
- 6 6 6 medium onions, minced (about 6 cups)
- 6 6 6 medium onions, minced (about 6 cups)
- 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
- 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
- 4 4 1-inch-thick large carrots, peeled and cut into 1-inch-thick rounds
- 2 2 about 2 cups)
- 2 2 about 2 cups)
- 2 2 about 2 cups)
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 cup beef broth, warmed
- 1 1 1 cup beef broth, warmed
- 1 1 1 cup beef broth, warmed
- 1/4 1/4 1/4 cup sour cream (optional)
- 1/4 1/4 1/4 cup sour cream (optional)
- 1/4 1/4 1/4 cup sour cream (optional)
- Ground black pepper
- Ground black pepper
- Ground black pepper
Preparation
Step 1
Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Sprinkle the meat evenly with 1 teaspoon salt and let stand for 15 minutes. Process the 1 peppers, paprika, tomato paste, and 2 teaspoons vinegar in a food processor until smooth, 1 to 2 minutes, scraping down the sides as needed.
Combine the oil, onions, and 1 teaspoon salt in a Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet begun to brown, 8 to 10 minutes. (If the onions to brown, reduce the heat to medium-low and stir in spoon water.)
Stir in the paprika mixture; cook, stirring occasionally, he onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until beef until well coated. Using a rubber spatula, scrape down sides of the pot. Cover the pot and transfer to the oven, until the meat is almost tender and the surface of the is Vi inch below the top of the meat, 2 to 2 1/2 hours, stirring every 30 minutes. Remove the pot from the oven d enough beef broth that the surface of the liquid is from the top of the meat (the beef should not be full submerged). Return the covered pot to the oven and continue to cook; until a fork slips easily in and out of the beef, about 30 minutes longer.