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Ingredientes
- 1/3 c. vegetable oil
- 4 c. minced onions
- 10 x garlic cloves chopped
- 8 x bay leaves
- 3 1/2 lb boneless beef chuck cut 1 1/2" cubes Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. sweet Hungarian paprika
- 1 Tbsp. grated lemon peel
- 1 tsp dry summer savory
- 1/2 tsp cayenne pepper
- 3 c. beef stock or possibly canned broth
- 1/3 c. dry red wine
- 1 Tbsp. butter room temperature
- 1 Tbsp. all-purpose flour
- 12 ounce egg noodles
- 1/4 c. minced parsley
Direcciones
- Heat oil in heavy large pot over medium heat. Add in onions, garlic and bay leaves. Saute/fry till onions are golden brown, about 15 min. Sprinkle meat with salt and pepper. Add in to pot. Add in paprika, lemon peel, savory and cayenne pepper; stir till meat is coated. Add in stock and wine. Bring to boil. Reduce heat, cover and simmer till meat is very tender, stirring occasionally, about 1 hour 30 min.
- Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl till smooth paste forms. Add in to cooking liquid in pot, whisking constantly. Simmer till cooking liquid thickens to sauce consistency, stirring frequently, about 8 min. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
- Cook noodles in large pot of boiling salted water till tender but still hard to bite. Drain. Transfer to large bowl.
- Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 6 servings | |
| Calories 1060 | |
| Calories from Fat 551 | 52% |
| Total Fat 61.59g | 77% |
| Saturated Fat 20.58g | 82% |
| Trans Fat 0.35g | |
| Cholesterol 265mg | 88% |
| Sodium 559mg | 23% |
| Potassium 965mg | 28% |
| Total Carbs 54.52g | 15% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.7g | 4% |
| Protein 67.72g | 108% |
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