This week’s recipe comes from
Scenic Tours
(served onboard its river cruise ships after a
private concert at the Liechtenstein Palace).
Ingredients
•1 pound beef top round, cut into half inch
cubes
• 1 medium onion, chopped
• 2 tablespoons cooking oil
• 2 tablespoons all-purpose flour
• 1 tablespoon Hungarian paprika
• 1 teaspoon bottled minced garlic
•3 cans (14 half ounce size) chicken broth
• 1 can (14.5 ounce size) diced tomatoes,
undrained
• 3 medium carrots, sliced
• 2 tablespoons tomato paste
• 1 bay leaf
• Half teaspoon dried marjoram, crushed
• Half teaspoon freshly ground black pepper
• 2 medium potatoes, peeled and cubed
• Dairy sour cream (optional)
Preparation
In a 4 to 5 qt. Dutch oven, cook and stir beef
and onion in hot oil over medium high heat
for about five minutes or until beef is brown
and onion is tender. Add flour, paprika, and
garlic; cook and stir for three minutes.
Carefully stir in chicken broth, undrained
tomatoes, carrot, tomato paste, bay leaf,
marjoram, caraway seeds, and pepper. Bring
to a boil; reduce heat. Cover and simmer for
50 minutes, stirring occasionally. Stir in
potato. Cover and simmer for 25 to 30
minutes more or until potato and beef are
tender. Discard bay leaf. Top each serving
with sour cream.
