Ingredients
Instructions 1. Seer meat in olive oil and remove from pan. 2. And flour to pan then deglaze pan with wine and add garlic, cook 30 seconds to scrap brown bites from bottom of large skillet or deep cooking pot. 3. Add tomatoes, sauce, beef stock, caraway seeds, paprika salt and pepper. 4. bring to a boil and add the now dice steak (1/2 inch cubes) to mix and cook boiling for 3 minutes. 5. Turn heat to low simmer, cover and cook 1 1/2 hours. 6. Take lid off and add, onions, potatoes and carrots and cook another 1 1/2 to 2 hours on low simmer until sauce starts to thicken to almost nappe. Serve or rice, mashed potatoes, egg noddles or German Spaetzle dumplings!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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