-
1
1. In a large skillet, heat oil mixture over medium-high heat. Then add onions and meat and cook until the meat begins to release juices.
-
2
2. Then cover the skillet and continue to cook for 5-10 minutes, letting the meat continue to brown and release juices.
-
3
3. Add enough warm water until meat is covered.
-
4
4. Add salt, pepper, caraway, and marjoram.
-
5
5. Cover and cook for 5-10 minutes.
-
6
6. Add diced bell peppers, cubed potatoes, and sliced carrots.
-
7
7. Add more warm water if needed, until everything is covered and some of the vegetable pieces are floating.
-
8
8. Add Hungarian paprika to taste (should turn lovely reddish-brown).
-
9
9. Cover and let cook on medium-low heat for 1-2 hours until potatoes are tender. Taste during this time to test for spices. You can add more salt, pepper or paprika.
-
10
10. Once meat and potatoes are fork tender and liquid has a depth of flavors, add the beer (I like to drink the rest of the bottle while I'm cooking!).
-
11
11. Cover once more and cook another 10-15 minutes.
-
12
12. Add the tomato-basil tomato sauce (Barilla and Newman's Own are my favorites).
-
13
13. Stir well, cover and let it simmer for another 15-20 minutes.
-
14
14. Serve with warm bread. If it's too spicy, add sour cream.
-
15
Enjoy!
