Borsos Tokany Hungarian Peppered BeefFrom rivet 5 years ago
- 3 LBS chuck & sirloin, any combination. Have butcher cut the sirloin ½ to ¾ inch thick and get the thinnest chuck you can. shopping list
- 1 Large onion finely chopped shopping list
- olive oil shopping list
- kosher salt to taste, about 1 generous TBSP shopping list
- cracked black pepper to taste, about 1 TSP shopping list
- 4 Generous TBSP of sweet Hungarian paprika shopping list
- 5 or 6 cloves garlic, crushed shopping list
- 2 Cups dry white wine (gotta be white for this, jug-wine works fine) shopping list
- 1 Large can tomato paste (6…8 ? oz. The tall thin one) shopping list
How to make it
- Cut beef into strips about 2 to 3 inches long. If you have a thick chuck, slice it into strips about 1 inch wide, then flip it on its side and slice that in half. Sprinkle 1 TBSP paprika over meat and mix well. Set aside.
- Sautee the onion in a decent splash of oil until golden. Remove from heat into a container.
- Add another splash of oil and sautee meat over HI heat and brown well on all sides in an uncovered skillet or pot. This will take some time as the moisture cooks off. Be patient and continue cooking...the moisture will eventually steam off and the meat wii start to brown. Season with remaining paprika, salt and pepper once it is almost done.
- Immediately add the garlic, onions and wine and reduce heat to a gentle simmer, covered.
- After about 20 minutes, uncover skillet and add tomato paste and a splash of water or wine to turn paste into a thick gravy.
- Continue simmering gently until the sauce thickens well, about 30 minutes, maybe more. Let the liquid reduce as much as possible. It will become a thick smooth maroon sauce. Taste it at this point and add salt and pepper and paprika if necessary.
- Serve immediately with rice, oven roasted or mashed potatoes.
The Cookrivet SW, MO
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