Hungarian beef stew

Dinner for last night’s work session was a Hungarian beef stew from the November, 2008 issue of Cook’s Illustrated.

Loads of braised beef, sliced onions and carrots, and a roasted red pepper/sweet paprika paste made for a hearty one-pot dinner, served over egg noodles and with sour cream on the side.

Paired with a salad and blueberry pie, it was a fine way to feed the crew. And I have left-overs for tonight!

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