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1 (ample) lb lean chuck (or any other reasonably priced cut of meat)
2 - 3 large onions
6 T olive- or corn oil
2 c beef broth or water
Salt/Pepper
1 T flour or cornstarch
Paprika
Cut meat and onions into squares. Heat the oil in a heavy skillet and brown the meat from all sides. Add the onion squares and brown. Add hot broth or water, some salt and pepper, and stew (simmer) the meat until soft
(about 1 1/2 to 2 hours). * Mix the flour or cornstarch with some (1/2 to 3/4 c) cold water and add to the sauce when meat is done. Adjust the taste with salt, pepper, and paprika. Sometimes I add a little sour cream or
tomato paste to change the flavor of the sauce just a little bit, depending on my mood. * Of course 2 packages of brown gravy mix will also do the trick. Serve with noodles (I like the broad, curly ones) and tossed
salad. |
