500 g of finely chopped onion (approximately 5 medium-sized units)
1/3 cup of butter (65 g)
1.5 kg of beef cut into cubes
1 tablespoon of hot paprika
2 medium-sized green stalks, peeled and sliced into strips (400 g)
3 cups of water (720 ml)
1 cup of whole pomegranate seeds (100 g)
500 g of finely chopped onion (approximately 5 medium-sized units)
1/3 cup of butter (65 g)
1.5 kg of beef cut into cubes
1 tablespoon of hot paprika
2 medium-sized green stalks, peeled and sliced into strips (400 g)
3 cups of water (720 ml)
1 cup of whole pomegranate seeds (100 g)
In a large skillet, cook the onion and butter over high heat until the butter melts
Reduce the heat and simmer until the onion is soft and golden brown
Add the beef, paprika, and green stalks
Cook, stirring occasionally, until the liquid has evaporated and the beef is tender
Add part of the water, stir, and scrape the bottom of the skillet
Cover, reduce heat, and cook for about 1 hour and a half, adding the remaining water as needed to prevent drying out the meat
Add the pomegranate seeds at the end of cooking, let it simmer until they are tender
Serve immediately
If desired, refrigerate in a sealed container overnight and reheat when serving
383 calories per serving
