Beef Paprikash

This is a very simple stew, without any bothersome vegetables to get in the way. Just tender chunks of beef in a rich, paprika-spiced gravy. Get it going just after lunch and let it simmer all afternoon-- your house will fill with the most delicious scent-- and dinner will be ready when you are.

2 to 2 and ½ pounds (1 kg) lean stew beef chunks
Salt
¼ cup flour
1-2 tablespoons vegetable oil
2 tablespoons sweet paprika
½ bottle dry red wine
2 tablespoons tomato paste
4 beef bullion cubes

1) Heat the vegetable oil in a large Dutch Oven or stew pot, over medium to medium-high heat. Season the beef with salt, then toss with flour. When the oil looks as if it is quivering, add chucks of beef into the pot, in one layer-- do not over-crowd the pot. Brown meat on all, or most sides (do not cover pot to do this). This may have to be done in batches, keeping the browned beef on a plate. You may need to add more oil, as you go.

2) After all the beef is browned, get all it back into the pot and stir in the paprika. Now add in the wine, tomato paste and bullion cubes.

3) Cover pot and bring to a strong simmer, then reduce heat, keep covered and cook at a gentle simmer for 2-4 hours. If you cook for a very long, just add water from time to time. Taste, adjust seasoning with salt or paprika.

Serve with either crusty bread, steamed rice, bread dumplings or the potato dish below for a true Hungarian flavor.

Serves 4