Hungarian Beef Stew (CATKTV)

• 1 boneless chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 1 1/2 inch cubes
• Table salt
• 1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
• 1/3 cup sweet paprika
• 2 tablespoons tomato paste
• 3 teaspoons white vinegar
• 2 tablespoons vegetable oil
• 6 medium onions, minced (about 6 cups)
• 4 large carrots, peeled and cut into 1-inch thick rounds (about 2 cups)
• 1 bay leaf
• 1 cup beef broth, warmed
• Ground black pepper

Sprinkle meat evenly with 1 teaspoon salt and let stand for 15 minutes.

Paprika cream mise en place.  Paprika cream is actually sold commercially in Hungary and prevents this dish from tasting gritty from the 1/3 cup of paprika.

Breaking out the inexpensive blender I ordered from amazon.  Not amazed but it eventually did the job of processing the pepper, paprika, tomato paste, and vinegar.

General mise en place for the dish

Cook the onions, covered, until softened but not brown.

Add paprika mixture and cook until the onions begin to stick to the pan.

Add beef, carrots, and bay leaf and braise in the over for longer than I care to talk about.

The stew should be served over egg noodles or boiled potatoes, but I was seemingly too lazy for either option and ate the stew as is.

The beef was under-braised (the cooking had already consumed 3 days worth of free time) and I wasn't in love with the flavors, but I'd have been hard-pressed to know that there was a 1/3 cup of spice this dish.  I didn't buy sweet paprika for this dish but the normal paprika worked just fine.  I wonder exactly how inedible the dish would have been if made if pimenton picante.