Bulgarian Beef Stew Recipe

• 1/3 c. vegetable oil
• 4 c. minced onions
• 10 x garlic cloves chopped
• 8 x bay leaves
• 3 1/2 lb boneless beef chuck cut 1 1/2" cubes Salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. sweet Hungarian paprika
• 1 Tbsp. grated lemon peel
• 1 tsp dry summer savory
• 1/2 tsp cayenne pepper
• 3 c. beef stock or possibly canned broth
• 1/3 c. dry red wine
• 1 Tbsp. butter room temperature
• 1 Tbsp. all-purpose flour
• 12 ounce egg noodles
• 1/4 c. minced parsley

1. Heat oil in heavy large pot over medium heat.
2. Add in onions, garlic and bay leaves.
3. Saute/fry till onions are golden brown, about 15 min.
4. Sprinkle meat with salt and pepper.
5. Add in to pot.
6. Add in paprika, lemon peel, savory and cayenne pepper; stir till meat is coated.
7. Add in stock and wine.
8. Bring to boil.
9. Reduce heat, cover and simmer till meat is very tender, stirring occasionally, about 1 hour 30 min.
10. Using slotted spoon, transfer meat to bowl.
11. Mix butter and flour in small bowl till smooth paste forms.
12. Add in to cooking liquid in pot, whisking constantly.
13. Simmer till cooking liquid thickens to sauce consistency, stirring frequently, about 8 min.
14. Season sauce with salt and pepper.
15. Return meat to sauce.
16. (Can be made 1 day ahead.
17. Cover; chill.)
18. Cook noodles in large pot of boiling salted water till tender but still hard to bite.
19. Drain.
20. Transfer to large bowl.
21. Bring stew to simmer.
22. Spoon over noodles.
23. Sprinkle with parsley and serve.
24. This recipe yields 6 servings.

vegetable oil, onions, garlic, bay leaves, boneless beef chuck, sweet hungarian paprika, cayenne pepper, beef stock, red wine, butter, flour, egg noodles, parsley

Taken from cookeatshare.com/recipes/bulgarian-beef-stew-94884 (may not work)