Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons paprika (smoked or sweet)
- 1 teaspoon caraway seeds
- 1 cup beef broth
- 1 can diced tomatoes (14 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat and brown the beef chunks on all sides. Remove and set aside.
- In the same pot, add sliced onions and cook until translucent.
- Add garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant.
- Return beef to the pot, add beef broth and diced tomatoes, season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Garnish with freshly chopped parsley and serve hot with crusty bread.
Notes
- You can substitute beef with pork for a different variation.
- Serve with mashed potatoes or rye bread for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow cooking/stewing
- Cuisine: German
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg