Pat the beef dry, then salt and pepper
edium-high heat. Carefully add beef brisket and brown the meat
celery and carrots. Add enough beef stock to cover mixture and
emove from heat and let paprikash cool down.
Combine reserved
n 2 cups of the beef broth to make a smooth
ag. Add 1/2 of beef. Seal bag; shake to coat
urns. Place the oil and beef in the inner pot. Using
he oil and saute the beef and brown evenly on all
Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
Cover and reduce heat to low.
Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
Add \"Vegeta,\" or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.
In a heavy skillet, brown meat. Stir in onion.
Cook until soft.
Stir in beef broth, tomato paste, mustard and garlic powder. Simmer, covered 6 to 8 minutes.
Stir in sour cream and paprika.
Heat slowly to prevent sour cream from curdling.
Do not allow mixture to boil. Serve beef mixture over hot cooked noodles.
ver medium heat. Cover the beef with the flour.
Put
Cook and stir beef, onion and garlic in oil in 8-inch skillet over medium heat until beef is brown.
Stir in mushrooms, 1/2 cup water, the catsup, instant bouillon, paprika and salt.
Heat to boiling.
Reduce heat; cover and simmer until beef is done, about 15 minutes.
Mix 1/4 cup water and the flour.
Stir into beef mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in sour cream.
Heat, stirring occasionally, until hot.
Serve over buttered macaroni.
Place all ingredients, except beef broth, paprika, salt and tomatoes, in crock-pot.
Mix beef broth, paprika, salt and tomatoes; pour over top and stir to blend.
Cover and cook on low setting for 10 to 12 hours.
Makes 4 to 6 servings (about 2 1/2 quarts).
Heat oil in Dutch oven until hot.
Cook and stir beef until brown (15 minutes).
Drain.
Add water, tomatoes with liquid, onions, garlic, paprika, salt, bouillon, broth, caraway seed and pepper.
Bring to a boil.
Reduce heat.
Cover and simmer 1 1/2 hours.
Add potatoes; cover and simmer 30 minutes.
Add green pepper.
Cover and simmer 8 to 10 minutes.
Serve in soup bowls with French bread.
Place onions and carrots in crock pot.
Combine next four ingredients; toss beef with this mixture and add to crock pot.
Combine broth, wine, tomato paste, paprika and garlic; pour over beef.
Cover crock pot and cook 7-8 hours on low.
When stew is ready cook noodles and transfer to platter.
Stir sour cream into stew.
Top noodles with stew.
nd reserve.
Cook ground beef and onion in large skillet
In Dutch oven (8-quart size), brown beef shanks in hot oil until browned on all sides.
Remove meat and bones to plate.
In remaining drippings, cook onion until tender.
Stir in paprika. Cook 1 minute.
Return beef and bones to Dutch oven.
Add celery, carrots, tomatoes with their liquid, salt and 5 cups water to boiling.
Reduce heat to simmer.
Cover for 40 minutes.
Cut beef into serving pieces. Season lightly. Brown onion in butter or margarine.
Add paprika and beef and brown lightly on all sides. Add stock. Cover and simmer until almost done. Add potatoes, cut in quarters, carrots and celery. Cover and cook slowly until done.
Makes 4 to 5 servings.
hen very hot, add the beef and brown on all sides
dry mustard, lemon juice and beef stock. Blend. Pour over meat