A classic beef stew, slow cooked with the mellowness of paprika.

Super tender… you can mash the beef cubes with a fork. Perfect for bariatric eating. I serve with a side dish of pan roasted parsnips & carrots – boil peeled vegetables until tender and finish to golden in olive oil salt and pepper. Delicious.

Hungarian Beef Stew... Melt In Your Mouth!

Hungarian Beef Stew for Bariatric Eating

Hungarian Beef Stew... Melt in Your Mouth!
 
Author:
Ingredients
  • One 3 pound boneless beef chuck roast, trimmed of excess fat and cut into 1 ½ inch cubes
  • Salt
  • ⅓ cup sweet paprika - buy fresh for this dish
  • One 12 ounce jar roasted red peppers, drained and rinsed
  • 2 tablespoons tomato paste
  • 3 teaspoons white vinegar
  • 2 tablespoons vegetable oil
  • 3 large onions, diced
  • Sea salt and ground black pepper
  • 1 bay leaf
  • ½ cup beef broth
  • ¼ cup sour cream
Instructions
  1. Process paprika, roasted peppers, tomato paste, and vinegar in food processor until smooth and creamy.
  2. Cook onions with 2 teaspoons salt in vegetable oil in large Dutch oven over medium high heat; stirring occasionally, until onions soften, 8 to 10 minutes.
  3. Stir in paprika mixture, add bay leaf and cook, stirring occasionally, for 2 minutes. Add beef and stir until well coated. Scrape down sides of pot, cover and adjust heat to low simmer. Cook until meat is almost tender, 2 to 2½ hours, stirring every 30 minutes. Add beef broth and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
  4. Remove from heat, skim fat from surface; remove bay leaf, adjust seasonings with salt and pepper, serve hot. Serve with dollop of sour cream.
 

pan roasted parsnips and carrots for bariatric eating

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