Bulgarian Beef Stew
Keys: Beef Soups Stews Meats Bulgarian Bulgaria European Yield: 6
Ingredients:
1/3 cup vegetable oil
4 cup chopped onions
10 x garlic cloves minced
8 x bay leaves
3 1/2 lb boneless beef chuck cut 1 1/2" cubes
Salt to taste
Freshly-ground black pepper to taste
3 tbl sweet Hungarian paprika
1 tbl grated lemon peel
1 tsp dried summer savory
1/2 tsp cayenne pepper
3 cup beef stock or canned broth
1/3 cup dry red wine
1 tbl butter room temperature
1 tbl all-purpose flour
12 oz egg noodles
1/4 cup chopped parsley
Method:
Heat oil in heavy large pot over medium heat. Add onions, garlic and bay
leaves. Saute until onions are golden, about 15 minutes. Sprinkle meat
with salt and pepper. Add to pot. Add paprika, lemon peel, savory and
cayenne pepper; stir until meat is coated. Add stock and wine. Bring to
boil. Reduce heat, cover and simmer until meat is very tender, stirring
occasionally, about 1 hour 30 minutes.
Using slotted spoon, transfer meat to bowl. Mix butter and flour in
small bowl until smooth paste forms. Add to cooking liquid in pot,
whisking constantly. Simmer until cooking liquid thickens to sauce
consistency, stirring frequently, about 8 minutes. 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 until tender but still
firm to bite. Drain. Transfer to large bowl.
Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and
serve.
This recipe yields 6 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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