This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew.
This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.
Please visit my blog for a tutorial on how to make this.
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
03Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
04Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
05When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
06Add the tomato paste and paprika, and cook for 1-2 minutes.
07Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
08Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
09Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
10This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.