"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 lbs stewing meat 4 large onions 3/4 t. salt 1/8 T pepper 1 T paprika 1 T tomato paste (heaping) pinch of caraway seeds olive oil 1 T flour
Chop onions and saute in oil adding meat and sautéing until browned. Add flour and stir until mixed. Take off of the heat and add paprika constantly stirring. Add 1 c. water and rest of the ingredients. Simmer on low heat at least 2 or 2 1/2 hours or until meat is tender. I serve with noodles.
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