|There it is... my precious... Right next to the wine cooler from Karm, the brie baker from Deb, and the candles from Aunt Mary Jane!|
|Carrot, beef, and noodle close-up.|
|The picture from the cookbook (also from www.americastestkitchen.com). I think I managed to match it!|
Hungarian Beef Stew
Adapted (barely) from The Complete America's Test Kitchen TV Show Cookbook
Serves 4 (or 2 with leftovers for lunch!)
- 1 boneless eye of round beef roast (about 2 pounds or ~900 grams), trimmed of excess fat and cut into 1 1/2 inch cubes
- Table salt
- 1 12oz. jar roasted red peppers (or if you're like my dad, roast a couple of your own), drained and rinsed, about 1 cup
- 1/2 cup sweet (not smoked, not hot) paprika, fresh if possible (I bought a new package)
- 2 Tbsp tomato paste
- 3 tsp white vinegar
- 2 Tbsp vegetable oil
- 4 medium onions, minced (about 4 cups)- I got lazy and just chucked them in the food processor fitted with the blade and whizzed them until well chopped
- 3 large carrots, peeled and cut into 1 inch pieces
- 1 bay leaf
- 1/2 cup beef broth, warmed
- Ground black pepper
- Cooked buttered egg noodles tossed with chopped parsley, for serving (just look at the package directions for your egg noodles, I know you'll figure it out!)
- Adjust an oven rack to the lower-middle position and heat to 325ºF. Sprinkle the meat evenly with 1 tsp salt and let stand for 15 minutes.
- Process the roasted peppers, paprika, tomato paste, and 2 tsp of the vinegar in a food processor until smooth, 1-2 minutes, scraping down the sides as needed.
- Combine the oil, onions, and 1 tsp salt in a large Dutch oven (yay!); cover and set over medium heat on the stove. Cook, stirring occasionally, until the onions have softened but have not yet begun to brown, 8-10 minutes. If the onions start to brown, reduce the heat to medium-low and stir in 1 Tbsp water.
- Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well-coated. Using a rubber spatula, scrape down the sides of the pot.
- Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring every 30 minutes.
- Remove the pot from the oven and add enough beef broth that the surface of the liquid is 1/4 inch from the top of the meat (the beef should not be fully submerged). Return the covered pot to the oven and continue to cook until the meat is fork-tender, about 30 minutes longer
- Skim the fat off the surface using a wide spoon (I didn't really have a fat layer to deal with); stir in the remaining teaspoon of vinegar. Remove the bay leaf, season with salt and pepper to taste, and serve on your delicious buttered egg noodles!
Hoping all goes well with her first gumbo attempt on Saturday (and praying that the dark roux won't burn down the kitchen),