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1 onion, chopped or diced
In a Dutch oven or other big pot you can cover, sauté the onion in the oil until yellow or transparent.
Add pepper now and sauté it until soft, if there's time. If not, add the pepper after the meat.
Add the meat, keeping the pieces as separated as you can to sear them on all sides. Stir in the tomato sauce and enough water to just cover the meat. Add all the seasonings.
Either add the vegetables now (to save time and trouble) or when the meat is nearly cooked. Cover and simmer until done (approximately 2 hours).
Poster's Notes:
I use Hungarian sweet paprika by the tablespoonfuls.
This is a "shid" recipe. All quantities are variable.
If you leave this on a very low light, you can leave it and go pick up the baby and come back and it'll be simmering happily all be itself. You can also put the whole stew into the oven to cook. Start it on top of the stove while you also preheat the oven.
When everything is in the pot, put it in the oven at 350°F or lower. Like all dishes that are essentially a mish-mush, this is better the next day and the next.
Posted by Carolyn C. Gilboa
Nutritional Info Per Serving: N/A
1 green pepper, in small pieces or strips (optional)
1 tbsp. oil
1 pound beef in 1" or 2" cubes
1 small can tomato sauce, or water mixed with ketchup
Salt
Pepper
Marjoram
Parsley
A touch of allspice
Hungarian sweet paprika
Garlic or garlic powder
Potatoes (any kind), peeled and cut in pieces the size of the meat cubes
Carrots, sliced or baby carrots
Omit the tomato sauce or ketchup if you don't like it and use just water.