Hungarian Beef Paprika Stew - Marha Pörkölt

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1. 1Step 1: In a large saute pan, heat canola oil over medium. Add minced onion and saute for about 8 minutes till softened.
2. 2Step 2: Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
3. 3Step 3: Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
4. 4Step 4: Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
5. 5Step 5: Reduce heat to a simmer and cover the pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
6. 6Step 6: The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.
7. 7Step 7: Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes). Garnish with chopped parsley, if desired. Enjoy!