Ingredients:
1 lb lean stew meat, boneless
2 medium onions, finely chopped
1 garlic cloves, minced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon marjoram
5 cups water
2 tablespoons flour
1 (10 ounce) cans beef broth
3 tablespoons tomato paste
1/2 cup green bell peppers, diced
1/2 cup red bell peppers, diced
2 small potatoes, cubed
1/4 cup fresh parsley, chopped
salt
pepper
Directions:
Cut beef into 1/2″ cubes.
In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
Cover and simmer over medium low heat for 30 minutes.
Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
Stir in flour until smoothly blended.
Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
Gradually add in remaining 3 1/2 c water and bring to a boil.
Add potatoes and peppers.
Cover and reduce heat cooking til meat is tender – about 2 hours. Skim and discard surface fat.
Stir in parsley and season to taaste with salt and pepper.
Servings: 6-8
Time preparation: 0 min.
Time total: 180 min.