Categories: Beef
Ingredients
- 1/2 cup unsalted butter
- 3 lb. beef chuck, cut into 2-inch cubes
- Salt and black pepper
- 5 tbsp sweet Hungarian paprika
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 to 1 1/2 cups sour cream, at room temp
- 1/2 cup chopped fresh dill
Directions
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Warm 1/4 cup of the butter in a heavy frying pan over high heat. Sprinkle the beef with salt and pepper to taste and 1 tbsp of the paprika. Brown the meat on all sides, about 15 minutes. Set aside.
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In a large, heavy pot, warm the remaining 1/4 cup butter. Add the onions and saute until tender and translucent, 10 to 15 minutes. Add the garlic and the remaining 4 tbsp paprika and cook for a few minutes longer. Add the tomato paste, stock and reserved beef. Bring to a boil, reduce to low, cover and simmer until the beef is tender, about 2 1/2 hours.
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Taste and adjust seasoning. Remove from the heat and stir in the sour cream and dill. Serve hot.