Hungarian Stew
2 lbs stewing beef---(any of the cheaper cuts will do fine)
2 large onions---finely chopped
3 large carrots---chunked
1 large tomato---chopped (can be substituted by 2 Tbs of tomato puree)
1 large red or green pepper---coarsely chopped
3 large potatoes---peeled and lchunked
1/2 dried chili pepper
1 1/2 teaspoon of salt
4 tbsp of mild Hungarian paprika---if not available red Spanish paprika
1 clove of garlic---minced
2 Tbs olive oil
Saute onions in oil until golden brown; remove from heat; add paprika, give it a quick stir and quickly add a cup of water (the paprika flavor will get bitter if not diluted with water fast). Now add spices and remaining ingredients add enough water to cover all. Set over med-low heat and simmer until meat is tender (timing depends on the type of meat-cuts used). If you're looking for a thicker stew type combine 2 Tbs of cornstarch with 1/2 cup of water. Slowly add cornstarch wash while stirring.
Serve with thick chunks of fresh bread baguette.