Beef Gulyasbeef, hungarian, stews 1 lb beef stew meat, cut into 1 cubes 1 medium onion; chopped 2 teaspoon oil 12 fl oz beer 3/4 cup ; water 1/4 cup tomato paste 1 tablespoon paprika 1/4 teaspoon salt 1/4 teaspoon caraway seed 1/4 teaspoon pepper 3 potatoes (about 1 lb.) 8 oz sauerkraut, canned 2 tablespoon parsley; snipped In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated. |
