HUNGARIAN BEEF STEW
Steps:
- Adjust oven rack to lower middle position and heat oven to 325. Sprinkle meat with 1 t salt & let stand 15 min. Process paprika, roasted peppers, tomato paste, & 2 t vinegar in food processor until smooth 1-2 min. Combine oil, onions, & 1 t salt in large Dutch oven, cover & set over med. heat. Cook until onions soften but not brown. Stir in paprika mixture, cook, stirring occ, until onions stick to bottom of pan; about 2 min. Add beef, carrots, & bay leaf; stir until beef is well coated. Cover pot with aluminum foil & place pt cover over. Cook until almost tender about 2-2 1/2 hours. Remove & add enough beef broth so that surface of liquid is 1/4 inch from top of meat ( beef should not be fully submerged. Return covered pot to oven and continue to cook until fork slips easily in and out of beef about 30 min. longer. Skim fat off surface; stir in remaining t vinegar & sour cream.. Remove bay leaf and serve.
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