Total time: 1 hour 40 minutes | Serves 6 to 8
- 1/4 cup oil
- 2 tablespoons minced garlic
- 4 large onions, diced
- 1 pound top sirloin beef, diced
- 1/4 cup Hungarian paprika
- 1/4 cup Spanish paprika
- 1 (6-ounce) can tomato paste
- 6 Roma tomatoes, peeled and diced
- 12 cups chicken broth
- 6 bay leaves
- 1/2 teaspoon fresh thyme leaves
- 1 pound boiling potatoes, peeled and diced
- Salt, pepper
Step 1Combine oil, garlic and onions in stockpot. Saute until wilted, 10 minutes.
Step 2Add meat and saute over medium-high heat until meat is browned, 10 minutes. Add Hungarian and Spanish paprikas and stir with wooden spoon until a few shades lighter and fragrant, 5 minutes. Add tomato paste. Stir over low heat 1 minute. Add tomatoes, broth, bay leaves and thyme. Bring to boil over medium heat. Reduce heat to low and add potatoes. Simmer until potatoes are tender and meat is done, 15 to 20 minutes. Season to taste with salt and pepper.
Each of 8 servings:
281 calories; 1,246 mg sodium; 27 mg cholesterol; 12 grams fat; 26 grams carbohydrates; 20 grams protein; 2.49 grams fiber.
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