From "Cooking Without a Grain of Salt." Elma's original recipe called for boiled potatoes on the side, but I'd serve with egg noodles or even macaroni. You might want to dredge your stewing beef cubes in flour and brown them up before adding them to the stew. The browning will improve the flavor and the flour will act as a thickening agent for the sauce.
1 1/2 lbs. lean stewing beef, cubed
3/4 cup chopped onion
1/4 cup unsalted butter or margarine
1 1/2 teaspoons caraway seed
1/2 teaspoon dried marjoram
2 garlic cloves, minced
2 cups water
1 1/2 tablespoons paprika
4 tablespoons low-sodium catsup
2 tablespoons water
Saute onion in butter or margarine for 5 minutes. Add beef, caraway, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Combine paprika, catsup and 2 tablespoons water. Add this mixture to the stew and simmer for 10 minutes. Serve with egg noodles or macaroni.
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