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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 5 |
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Adapted from the New York Times Cookbook. The original lists the first ingredient as fat. Ingredients:
2 tablespoons vegetable oil |
2 large onions, chopped |
1 small tomato, chopped |
1 small green pepper, seeded and chopped |
1 tablespoon sweet paprika |
1 1/2 lbs beef chuck, cubed |
1 teaspoon tomato paste |
2 teaspoons salt |
1 cup boiling water |
2 large potatoes, diced |
Directions:
1. Heat oil in a heavy 2 1/2-quart saucepan.
2. Add onions and cook until golden brown, about 10 minutes.
3. Add tomato, green pepper, paprika, beef, tomato paste and salt.
4. Cook over medium heat, stirring, until beef loses its red color.
5. Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours.
6. Remove meat and set aside.
7. Strain liquid.
8. Discard solids and return liquid to pot.
9. Return meat to pot.
10. Add potatoes and simmer until tender, about 1 hour.
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