Cooking Light, MARCH 2006
We made this recipe last night. We didn’t follow the directions to a T because, seriously, 2+ hours?? I don’t think so. I think it’s something I would convert to a slow cooked recipe, though. So, we followed the directions to the point where you cook the stew WITHOUT the potatoes. We skipped that step and added the potatoes right away and simmered it for 1 1/2 hours. Granted the meat probably wasn’t as tender as it would have been if we followed the directions, but then again, I should have chopped the meat into smaller pieces, too. I was being lazy because I was STARVING!
There are TONS of onions in this. We were SERIOUSLY crying as we were chopping – well, BF was chopping, but I was cooking the meat while he was. WHEW! I didn’t have red wine vinegar, so I used tarragon vinegar instead. Couldn’t tell the difference, honestly. AND I only had about 1 1/2 teaspoons of paprika so I used the remaining in smoked paprika that I had on hand. It made for a mighty interesting taste. It was pretty darned good, I thought. I will make this again, but in the crock pot and NOT on the stove top.
I was going to make some noodles for this to go over, but it was delicious as a stew. It would be good over some rice, too.
Measuring cups and spoons