Winter asks for stew.

My new pan is going to get used again today for a great favorite of mine growing up.
My mom wasn’t the most creative cook and she tended to cook things longer than intended sometimes resulting in very tender vegetables.
So one thing she did well was stews because they could simmer for ever and still come out pretty good.

Goulash is a different dish in Europe.
The American dish uses ground chicken or beef, my recipe uses beef chunks left to simmer slowly over several hours.
You can use regular paprika powder, I’m using smoked paprika which gives it this smokey flavor.
I had small portabella mushrooms I added per request of my daughter.
Sour cream added to the dish at the end makes it creamy and very tasty.


1 pound of stew beef
2 tomatoes
1 red bell pepper
1 onion
2 tbs butter
2 bay leaves
1 can of tomato paste (6 ounces)
2-3 tablespoons of paprika
salt and pepper to taste
(optional) can of diced tomatoes
(optional) 8 ounces of mushrooms
1 cup chicken broth
2-3 tablespoons sour cream

Cut up all vegetables
Saute meat in butter
add onions, mushrooms and tomato
Add salt, pepper and paprika and mix well
add diced tomatoes, chicken broth
bring to a boil, lower heat and let simmer for at least 4 hours.
taste and add spices as needed.
before serving add sour cream

Serve with rice or mashed potatoes.


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