Recipe by Joani Bond
I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.
- 2 tablespoons oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 (8 ounce) packages stewing beef
- 1 (800 ml) can chopped tomatoes
- 2 tablespoons paprika
- 10 cups water
- 6 beef bouillon cubes
- salt and pepper, to taste
- 2 bell peppers, chopped
- 2 large potatoes, cubed
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
Directions See How It's Made
- Warm the oil in the stock pot over medium heat.
- Add the onions and the garlic, stirring for about five minutes.
- Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
- When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
- Cover and increase heat until it boils.
- When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
- Add the bell peppers and potatoes.
- Let the stew continue to simmer for 20 minutes.
- In the meantime, mix the flour, baking powder and salt in a mixing bowl.
- Add the milk, and stir thoroughly.
- Flour your hands and roll the dough into half-inch balls. It will be sticky!
- Drop the balls into the simmering stew, and wait until they rise to the surface.