Take the winter chill off with this delicious Hungarian style beef stew that features a generous amount of paprika. Paprika has more vitamin C by weight than lemon juice and is high in a number of antioxidants, welcome additions for fighting off the winter blahs (drinking the second half of the bottle of beer called for in this recipe won’t hurt, either). Use fresh, high quality paprika for the tastiest result. Paprika doesn’t store as well some other spices and can loose it’s brilliant color and rich flavor when stored for an extended time.
1 ¼ pounds boneless beef chuck cut into 1 inch cubes
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion diced
1 red bell pepper, diced
1 teaspoon salt
½ teaspoon black pepper
6 tablespoons Hungarian paprika
1 ½ cups beef broth
6 ounces (½ of a bottle) beer
1 cup sour cream
Heat oil in large skillet and sauté beef strips until no longer pink. Remove from skillet.
Sauté garlic, onion and bell pepper until softened. Add salt, pepper and paprika, stirring to combine.
Add beef broth and beer to onion mixture and return beef to the skillet. Cover and simmer for 45-60 minutes or until the beef is fork tender (larger cubes may require longer cooking).
Stir in sour cream over low heat and stir just until hot. Remove from the heat and serve with boiled potatoes or egg noodles.