1. Heat 1 tbsp (15 mL) of the oil over medium-high heat in large Dutch oven or enamelled cast iron roaster. Brown beef, turning occasionally, for about 8 minutes or until dark golden-brown all over. Transfer to a plate and set aside. 2. Reduce heat to medium and add remaining oil to pot. Cook garlic, onion, green pepper and carrot, stirring, for about 4 minutes or until softened. Sprinkle in flour, sweet paprika, marjoram and hot paprika; add tomato paste. Cook, stirring, for 2 minutes or until blended. Gradually whisk in broth; add bay leaf. Bring to a boil, scraping up browned bits from bottom of pot. Add beef and accumulated juices, turning beef to coat in sauce. 3. Cover and cook in preheated 325ºF oven, stirring occasionally, for about 2 hours or until meat is fork-tender. 4. Use a slotted spoon to transfer beef to a bowl; break the beef into large chunks with a fork. Skim fat from sauce and discard bay leaves. Stir beef back into sauce and season with salt and pepper to taste.

Hungarian-style Braised Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Cheek Meat