Ingredients
- 2 onions, medium dice
- 1 tablespoon olive oil
- 2 1/2 pounds stewing beef, cut into 1/2-inch cubes
- 1 garlic clove
- Pinch caraway seeds
- 2 tablespoons good quality sweet paprika (see cook's note)
- 2 cups warm water
- 2 cubes beef bouillon
- 2 whole canned tomatoes, chopped
- 1 green bell pepper
- 4 or 5 potatoes
- 2 tablespoons sour cream, plus more for plating
- 1 pound prepared spaetzle, as an accompaniment
- Cucumber salad, as an accompaniment, recipe follows
- Directions
- Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
Preparation
Step 1
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.