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---
prep time: 30 min
cook time: 2 hours
tags: hungarian, stew
---
Sear @meat{2%lbs} in a large #dutch oven{} and remove.
Add @carrot{5}(chopped), @parsnip{2}(chopped), @onion{1}(chopped), @celery{4}(chopped) and @red bell pepper{1}(chopped) and cook a bit.
Add @paprika{2%tbs} to the pot and cook for about a minute just to open the paprika flavor.
Be careful not to burn the paprika!
Remove from heat and add @vinegar{3%tbs} and a bit of water to deglaze the pot.
Return meat to the pot and add @chicken stock{} until covered.
Add @salt{}, @pepper{}, @bay leaf{2} and @ground mustard{1%tsp}, bring to a simmer and cook for ~{1.5%hours}, until the meat is cooked through.
Remove meat and bay leaves from the pot and blend the stew and vegetables using an #immersion blender{}.
Mix in @sour cream{4%tbs} and @flour{3%tbs}.
Return meat to the pot and cook together until done.
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