Hungarian Braised Beef
Ingredients
- 2 1/2 to 3 pounds chuck roast, cut into two-inch cubes ⓘ
- 3 tablespoons olive oil ⓘ
- salt and pepper ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 large onion, diced fine
- 4 cloves garlic, minced ⓘ
- 3/4 cup red wine (not overly dry) ⓘ
- 10 3/4 ounces can tomato puree ⓘ
- 1 cup beef broth ⓘ
- 6 tablespoons sweet Hungarian paprika ⓘ
- 4 tablespoons tomato paste ⓘ
Instructions
- Salt and pepper beef chunks, and sprinkle with Worcestershire. Working in batches so beef is not crowded, brown in olive oil in heavy pot. Make sure it gets a good, brown sear on all sides. Remove to a bowl or baking sheet.
- Reduce heat to medium and add onions; when they are softened and beginning to color, add garlic and saute for a minute or two (do not allow to brown). Deglaze pan with red wine and allow wine to reduce by 1/2.
- Dust beef chunks with paprika, making sure all sides are covered; rub it in to be sure all the paprika adheres. Use the ENTIRE six tablespoons, even though that looks like a tremendous amount of paprika.
- Add tomato puree to pot and stir to combine with onion/wine mixture. Return beef chunks to pot in a single layer, if possible. Add enough beef stock so liquid is even with top of beef chunks.
- Lower heat to low, cover, and simmer for 2 1/2 hours, checking frequently to see if more broth is needed. Liquid level should stay within 1/2 inch of top of beef.
- Stir tomato paste into sauce, uncover, and continue to cook for 30 minutes, or until beef is fork-tender . Serve over rice or egg noodles.
Nutrition & Diet Analysis (per serving)
499
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).