Hungarian Braised Beef

Name: Hungarian Braised Beef
Ingredients: 2 1/2 to 3 pounds chuck roast, cut into two-inch cubes; 3 tablespoons olive oil; salt and pepper; 2 tablespoons Worcestershire sauce; 1 large onion, diced fine; 4 cloves garlic, minced; 3/4 cup red wine (not overly dry); 10 3/4 ounces can tomato puree; 1 cup beef broth; 6 tablespoons sweet Hungarian paprika; 4 tablespoons tomato paste

11 ingredients

6 steps

Ingredients

2 1/2 to 3 pounds chuck roast, cut into two-inch cubes
3 tablespoons olive oil
salt and pepper
2 tablespoons Worcestershire sauce
1 large onion, diced fine
4 cloves garlic, minced
3/4 cup red wine (not overly dry)
10 3/4 ounces can tomato puree
1 cup beef broth
6 tablespoons sweet Hungarian paprika
4 tablespoons tomato paste

Directions

1

Salt and pepper beef chunks, and sprinkle with Worcestershire. Working in batches so beef is not crowded, brown in olive oil in heavy pot. Make sure it gets a good, brown sear on all sides. Remove to a bowl or baking sheet.
2

Reduce heat to medium and add onions; when they are softened and beginning to color, add garlic and saute for a minute or two (do not allow to brown). Deglaze pan with red wine and allow wine to reduce by 1/2.
3

Dust beef chunks with paprika, making sure all sides are covered; rub it in to be sure all the paprika adheres. Use the ENTIRE six tablespoons, even though that looks like a tremendous amount of paprika.
4

Add tomato puree to pot and stir to combine with onion/wine mixture. Return beef chunks to pot in a single layer, if possible. Add enough beef stock so liquid is even with top of beef chunks.
5

Lower heat to low, cover, and simmer for 2 1/2 hours, checking frequently to see if more broth is needed. Liquid level should stay within 1/2 inch of top of beef.
6

Stir tomato paste into sauce, uncover, and continue to cook for 30 minutes, or until beef is fork-tender . Serve over rice or egg noodles.