Hungarian-style beef Recipe

Name: Hungarian-style beef
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 30 mL (2 tbsp.) flour; To taste, salt and pepper; 5 small new potatoes,peeled and halved; 1 each: red, yellow, and orange bell pepper, cut into medium-sized strips; 2 tomatoes, seeded and diced; 250 mL (1 cup) beef broth; 375 mL (1½ cups) Caballero de Chile full-bodied red wine; 10 mL (2 tsp.) powdered cumin; 20 mL (4 tsp.) paprika; 675 g (1½ lb.) beef blade; 1 clove garlic, chopped; 2 onions, sliced into rounds; 30 mL (2 tbsp.) olive oil

Ingredients

30 mL (2 tbsp.) flour
To taste, salt and pepper
5 small new potatoes,peeled and halved
1 each: red, yellow, and orange bell pepper, cut into medium-sized strips
2 tomatoes, seeded and diced
250 mL (1 cup) beef broth
375 mL (1½ cups) Caballero de Chile full-bodied red wine
10 mL (2 tsp.) powdered cumin
20 mL (4 tsp.) paprika
675 g (1½ lb.) beef blade
1 clove garlic, chopped
2 onions, sliced into rounds
30 mL (2 tbsp.) olive oil

	PREP TIME 15m	COOK TIME 4h	TOTAL TIME 4h15m
YIELD 4 servings

Instructions

Brown onions in olive oil in a large non-stick skillet over medium heat for 2 minutes.
Add beef and garlic.
Sprinkle with paprika and cumin.
Brown for 2 to 3 minutes on each side.
Add flour and continue cooking for 2 minutes, stirring constantly around beef.
Deglaze with red wine and bring to a boil.
Place mixture in slow cooker and add remaining ingredients.
Season to taste.
Cover and cook on low for 7 to 8 hours.
Adjust seasoning when ready to serve.
Preheat oven to 180°C (350°F).
Place beef mixture in a baking dish and add remaining ingredients plus 250 ml (1 cup) of red wine.
Season to taste.
Cover and bake for 4 to 5 hours, stirring occasionally.
Monitor amount of liquid and add more if required.
Adjust seasoning when ready to serve.