Beef Paprikash

  • 1 lb stewing beef cut into 1″ cubes
  • 3 medium yellow onions, sliced (end to end)
  • 2-3 large red bell peppers OR any assortment of sweet and spicy peppers, thickly sliced. I used 1 sweet red bell pepper, 3 red mexi-bell chillies, 2 red cubanelles chillies and a red anaheim chilli which together provided mild to moderate heat. Add more chillies or red pepper flakes if you like it hotter.
  • 12 oz small mushrooms, halved or quartered if large
  • 4 garlic cloves, minced
  • 3 1/2 t very good quality sweet Hungarian or Spanish paprika, divided
  • 2 1/2 t very good quality smoked Hungarian or Spanish paprika. divided
  • 3/4 t crushed (but not ground) whole caraway seeds
  • 2 bay leaves
  • 2-3 T all purpose flour, divided
  • 4 C beef broth
  • 1/3 C red wine
  • 3 T tomato paste
  • 1 quart jarred tomatoes
  • 1/2 C full-fat sour cream at room temperature
  • fresh dill

Toss the beef with 1 1/2 T of flour and 1/2 t each of sweet and smoked paprika. Brown in a large cast iron pot/dutch oven in 2 batches to prevent overcrowding. Remove and deglaze the pot with some of the red wine, adding the liquid to the set-aside beef. Sauté the onions until well browned and then add in the garlic, mushrooms, peppers/chillies and caraway seeds. Cook on medium-high until the mushrooms and peppers start to soften and brown a bit. Remove and set aside. Deglaze with the rest of the red wine and add in the tomato paste and paprika. Cook until the tomato paste thickens up significantly and begins to caramelise and darken. Add in the tomatoes, beef broth and reserved veggies, beef and bay leaves. Bring to a boil and reduce to a simmer and cook at least an hour or until the beef is very tender. Thicken the sauce with 1-2 T of flour mixed with cold water and then added slowly to the liquid, adding more flour if needed to thicken the sauce. Cook until thickened and then remove from the heat. Whisk in the sour cream. Serve with buttered spätzle or other egg noodles and garnish with fresh dill.

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