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Prep time
10 minutes -
Cook supper time
2 hours Half-hour -
Serves
4 to 6
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Take a look at Kitchen-Accredited
Ingredients
2 pounds
beef chuck, prick into 1 to 2–budge pieces
1 cup
unbleached all-motive flour
1 to 2 teaspoons
kosher salt
1/2 teaspoon
freshly floor sunless pepper
2 to a few tablespoons
vegetable or other neutral-flavored cooking oil
2
smooth onions, sliced
1/2 cup
ketchup or tomato sauce
1/4 cup
apple cider vinegar
2 teaspoons
smoked or candy paprika
1/2 teaspoon
sizzling paprika
3/4 teaspoon
floor mustard
1 tablespoon
Worcestershire sauce
1 tablespoon
brown sugar
1 cup
water or beef stock, plus more as wished
Directions
- Combine flour, salt, and pepper in a smooth plate or shallow, large glass dish. Quilt meat in a gradual-weight dusting of flour mixture.
- Heat the oil in a huge pan over medium-high heat. Working in batches, sear meat on all aspects till brown and a bit caramelized. Add extra oil as wished. Save from pan and role apart.
- Add sliced onions to pan and sauté for 8 to 10 minutes, till translucent, scraping up brown bits as you lunge.
- While onions are cooking, combine ketchup, apple cider vinegar, spices, Worcestershire sauce, brown sugar, and 1 cup water or stock in a shrimp bowl. Add this sauce to pan with onions and simmer 1 to 2 minutes.
- Add seared meat help to the pan, decrease heat to low, and simmer for 2 to 2 1/2 hours, or till meat is refined. Add more water or stock as wished.
- Assist with egg noodles or rice.
