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[edit] Ingredients
2 |
tbsp. vegetable oil |
1 ½ |
lbs. beef boneless, cut into ½ inch cubes |
2 |
med. onions, chopped |
2 |
med. carrots, shredded |
2 |
|
1 |
tbsp. paprika |
2 |
tsp. salt |
¼ |
tsp. pepper |
⅓ |
c. tomato sauce |
1 |
can beef broth |
3 |
med. potatoes, diced |
2 |
med. dill pickles, chopped |
3 |
tbsp. dill pickle juice |
[edit] Preparation
Step 1 |
Heat oil in Dutch oven or 12 inch skillet until hot. Cook and stir beef and onions in hot oil until brown. Drain oil. Add carrots, garlic, paprika, salt, pepper, tomato sauce and broth. Heat to boiling, reduce heat. Cover and simmer at least 1 hour. |
Step 2 |
Add potatoes, pickles, pickle juice and about 4 cups water. Cover and simmer until potatoes and beef are tender, about 30 minutes. Thicken broth if desired and serve. |
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