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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a modification of a recipe I learned from my parents. It's one of my family's favorites; we cook it about every other month. This is the onion lovers'/onion haters' version: it pleases both. For an onion hater only version, simply use 1 tbsp onion powder in place of the small onion. Onion lovers may dice the entire onion in step 1, if they desire. I've used all kinds of potatoes for this recipe, and they all taste good. We prefer to leave the skins on, especially when using red potatoes, though our favorite are the Russets. The cabbage is the biggest change from my parents' recipe, and my sister claims that mine is the better version. It boils down so much that my cabbage-hating friend didn't even notice it. Ingredients:
1 1/2 lbs stewing beef |
8 -10 potatoes |
1 small onion |
4 cups shredded cabbage |
3 large carrots |
3 tablespoons salt |
1 1/2 tablespoons paprika |
3 tablespoons olive oil |
3 beef bouillon cubes |
1/2 tablespoon garlic powder |
Directions:
1. Slice onion in half, then cut a 1/2 cm slice from one half. Finish quartering the large pieces and set aside. (Alternately, you may use 1 tbsp onion powder in place of the onion; if doing so, add the entire amount during step 2.).
2. Finely chop the slice of onion and brown with the olive oil and bouillon in a 6 quart pot.
3. Add stew beef, 1 tbsp salt, 1/2 tbsp paprika, and all of the garlic powder. Brown the beef thoroughly.
4. Dice potatoes, add them and the 6 cups of water, as well as the rest of the salt and paprika. For a thicker broth, finely chop 1 or 2 potatoes and saute them with the beef during step 3.
5. Slice the carrots and add them, the cabbage, and the remaining onion.
6. Cook for 30 minutes on high heat, stirring occasionally. My father uses a pressure cooker, but I don't know how long he needs to cook it. My way seems to take a lot less time. You can also use a crock pot; you'll just want to use a large saucepan to brown the meat.
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