Hungarian Paprika Beef

Name: Hungarian Paprika Beef
Yield: Serves 6-8 servings
Cuisine: American
Ingredients: 2-3 carrots; 2 yellow bell peppers; 2 red bell peppers; 2 onions; 3 beefsteak tomatoes; 3 1/3 pounds beef short ribs (about 1.5 kilograms); 3 cloves garlic; Salt to taste; Paprika to taste; Thyme to taste; Tomato paste to taste; 3-4 bay leaves; Italian seasoning to taste; 1 can tomato sauce; 1 little flour; 1-2 chicken bouillon cubes; 1-2 chili peppers (to taste)

林大頭 @tanklin626

Mushrooms and chili peppers are optional based on personal preference.

林大頭 @tanklin626

Mushrooms and chili peppers are optional based on personal preference.

Saved

Ingredients

Serves 6-8 servings

2-3carrots
Mixed vegetables
2yellow bell peppers
2red bell peppers
2onions
3beefsteak tomatoes
Meat
3 1/3 poundsbeef short ribs (about 1.5 kilograms)
Seasonings
3 clovesgarlic
Salt to taste
Paprika to taste
Thyme to taste
Tomato paste to taste
3-4bay leaves
Italian seasoning to taste
1 cantomato sauce
1little flour
1-2chicken bouillon cubes
1-2chili peppers (to taste)

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Steps

1

Dice the mixed vegetables, cut the beef short ribs into cubes, slice the carrots thickly, and slice the mushrooms thickly for texture (optional). Crush and mince the garlic, and chop the chili peppers finely.
2

Sear the beef short ribs in a pan until the surface is crispy. Sprinkle with a little paprika and thyme, stir-fry together, season with salt, and set aside.
3

Sauté the onions in a pan until slightly caramelized, add the mushrooms and minced garlic, stir-fry, and set aside.
4

In a pressure cooker, layer the beef short ribs, thick carrot slices, onion and mushroom mixture, mixed vegetables, paprika, chopped chili peppers, tomato paste, canned tomato sauce, and dissolved chicken bouillon cubes in hot water. Add bay leaves and thyme, and add enough water to slightly cover the ingredients.
5

Bring to a boil over high heat, cover with the pressure cooker lid, and once pressure builds, reduce to medium-low heat for 7-10 minutes (for a chewier texture, reduce cooking time to 3-5 minutes). Turn off the heat and wait for the pressure to release.
6

Once the pressure is released, bring to a boil again, adjust the seasoning to taste, and thicken the sauce with flour as desired. The dish is ready.
7

Serve with white rice or a baguette. For a better texture, pan-fry the baguette until crispy.