Category : Beef
Author : Olga Drozd
Hits : 5138
Date : 20/06/2003
BULGARIAN BEEF STEW 1/3 cup vegetable oil4 cups chopped onions10 garlic cloves, minced8 bay leaves3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes3 tablespoons sweet Hungarian paprika1 tablespoon grated lemon peel1 teaspoon dried summer savory1/2 teaspoon cayenne pepper3 cups beef stock or canned broth1/3 cup dry red wine1 tablespoon butter, room temperature1 tablespoon all purpose flour12 ounces egg noodles1/4 cup chopped parsley
Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.Serves 6.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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