Prep 30 mins
Cook 1 hr 30 mins
This is a very good recipe, suitable for company, and, like so many casseroles, it's so easy to make. French bread or your favorite rice make fine accompaniments, as well as a vegetable. Serve it with the wine that you cooked it with. Although the sautéeing / browning in bacon fat step is included here from the original recipe, I now skip it entirely without any loss of flavor to the dish. Use a high-quality paprika: I use half Hungarian Sweet and Spanish Smoked for great results.
- 3 slices bacon
- 1 large onion, sliced thin
- 3 lbs beef, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons paprika (recommended -- half Spanish Smoked, half Hungarian Sweet)
- 2 (6 ounce) cans tomato paste
- 1 teaspoon caraway seed
- 1 1⁄2 cups dry red wine (like Pinot Noir)
- 1 teaspoon beef bouillon (like Minor's Beef Base)
- 1 (16 ounce) canof whole new potatoes
- 2 (4 ounce) cans mushrooms (stems and pieces is good)
- Assemble and prepare all ingredients.
- In a 5-quart casserole, heat bacon to render fat. Remove bacon, and cook onion in remaining fat until translucent. Add meat and brown, stirring to braise evenly. Season with the salt, sugar, paprika. Add tomato paste and caraway seed.
- Add wine, bouillon, potatoes, mushrooms. Cover.
- Bake in oven at 350°F for 60-90 minutes until liquid is gently boiling, meat is tender, and the aroma from the oven is plainly evident.