Hungarian Beef Stew - cooking recipe

Ingredients

2 Tbsp. salad oil
about 1 1/2 lb. lean boneless beef chuck, cut into 1-inch cubes
1 (14 1/2 oz.) can regular strength beef broth
1 clove garlic, minced or pressed
1 Tbsp. paprika
3 to 4 medium size leeks
1 large red or green bell pepper
1/2 lb. small mushrooms
1/4 c. whipping cream
1 Tbsp. cornstarch mixed with 2 Tbsp. dry sherry or apple juice
salt and pepper
hot cooked rice (optional)

Preparation

Heat oil in a 5-quart kettle over medium-high heat; add meat, a few pieces at a time, and cook until browned on all sides.
Stir in broth, garlic and paprika.
Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour).