• 5 yellow onions, diced
  • 2 large potatoes, diced
  • 5 medium carrots, diced
  • 2 medium parsnips, diced
  • 2 tomatoes, diced
  • 3 red peppers,seeded and diced
  • 4 cloves garlic
  • 1 1/2 lb beef, cut into bite sized pieces
  • 2 1/2 quarts of beef stock
  • 3 tablespoon paprika
  • 1 tablespoon caraway seeds
  • 1 bay leaf
  • 3 tablespoon oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Sour cream


  • Heat oil in Dutch oven or heavy pot. Add a couple of tablespoons of water and sweat onions over low heat for 15-20 minutes. Don’t let the onions brown.
  • Remove from heat and add paprika, pepper, and caraway seeds. Add a couple teaspoons of water to prevent paprika from burning. Stir vigorously to form a fragrant sludge of spices and onions.
  • Add meat and garlic to pot. Brown meat on medium high heat until meat starts browning (eight to ten minutes). Add a couple tablespoons of water and cook meat for another 15 minutes by which time the meat should be nearly cooked through.
  • Add stock and simmer at low heat for at least an hour. You can keep simmer for hours and the beef and spices will continue to develop flavor.
  • Twenty minutes before serving, add potatoes and parsnips. Five minutes later add the carrots, tomatoes, and red peppers and cook for another fifteen minutes.
  • Serve and add a generous dollop of sour cream to each bowl.

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