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Hungarian beef stew

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Ingredients/Components

whipping cream - 1/4 c
salad oil - 2 Tbsp
paprika - 1 Tbsp
salt and pepper - 1 item
clove garlic, minced or pressed - 1 item
small mushrooms - 1/2 lb
hot cooked rice optional - 1 item
cornstarch mixed with 2 Tbsp - 1 Tbsp
lean boneless beef chuck, cut into 1-inch cubes
can regular strength beef broth - 1 1/2
to 4 medium size leeks - 3 item
large red or green bell pepper - 1 item

How to make hungarian beef stew:

Heat oil in a 5-quart kettle over medium-high heat; add meat, a few pieces at a time, and cook until browned on all sides. Stir in broth, garlic and paprika. Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour).

Meanwhile, trim and discard tops from leeks, leaving about 1 1/2 inches of green leaves. Split leeks lengthwise, rinse well, then cut into 1-inch lengths. Seed pepper and cut into 1-inch squares. Add leeks, pepper and mushrooms to meat; cover and simmer until vegetables are tender when pierced (15 to 20 minutes). Stir in cream and cornstarch mixture; cook, stirring over high heat until thickened. Season to taste with salt and pepper. Serve with rice, if desired. Makes 4 servings.

Recipe categories: Time to make, < 30 mins, 3 steps or less.

Rating:

2.5

Average rating: 2.5, total votes: 4

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