Categories: Beef

Ingredients

• 1/2 cup unsalted butter
• 3 lb. beef chuck, cut into 2-inch cubes
• Salt and black pepper
• 5 tbsp sweet Hungarian paprika
• 2 large onions, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 to 1 1/2 cups sour cream, at room temp
• 1/2 cup chopped fresh dill

Directions

1. Warm 1/4 cup of the butter in a heavy frying pan over high heat. Sprinkle the beef with salt and pepper to taste and 1 tbsp of the paprika. Brown the meat on all sides, about 15 minutes. Set aside.

2. In a large, heavy pot, warm the remaining 1/4 cup butter. Add the onions and saute until tender and translucent, 10 to 15 minutes. Add the garlic and the remaining 4 tbsp paprika and cook for a few minutes longer. Add the tomato paste, stock and reserved beef. Bring to a boil, reduce to low, cover and simmer until the beef is tender, about 2 1/2 hours.

3. Taste and adjust seasoning. Remove from the heat and stir in the sour cream and dill. Serve hot.

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