Half a kilogram of onions, roughly chopped
Three cloves of garlic, minced
Fifteen tablespoons of butter or margarine
750 grams of alcatra cut into cubes (or beef)
Three tablespoons of sweet paprika
Salt and black pepper
Five cups of beef broth
Three medium-sized red bell peppers
Three large tomatoes
400 grams of potatoes
Half a kilogram of onions, roughly chopped
Three cloves of garlic, minced
Fifteen tablespoons of butter or margarine
750 grams of alcatra cut into cubes (or beef)
Three tablespoons of sweet paprika
Salt and black pepper
Five cups of beef broth
Three medium-sized red bell peppers
Three large tomatoes
400 grams of potatoes
Chop the onion and garlic coarsely
Heat a large pan with butter or margarine
Fry the onion and garlic until they start to brown
Add the meat and fry for a few minutes, stirring occasionally
Continue cooking until the juices released by the meat have reduced slightly
Dust with paprika and stir well
Season with salt and black pepper
Cook slowly with the pan closed for about 2 hours, adding broth as needed
In the meantime, wash the bell peppers and tomatoes
Cut the tomatoes into quarters
Remove the seeds and white part of the bell peppers and cut them into medium-sized strips
Peel the potatoes and cut them into cubes
Add everything to the meat about 30 minutes before the end of cooking, always adding more broth if needed
Serves 6 portions.
