Hungarian Beef Paprika
½ cup vegetable oil
1 cup onion, diced
1 green pepper, diced
1 medium tomato, diced
2 rounded tbsp Hungarian paprika
1 lb stew beef, cut into ¾ inch cubes
¼–½ cup beef stock
Salt to taste
In large frying pan, heat oil then sauté onions to light brown over medium heat.
Add green pepper, tomato, and sauté 10 minutes.
Add a little water to avoid burning.
Turn heat to low, add paprika, beef and ¼ cup beef stock.
Cook for 1–2 hours, stirring frequently until beef is tender, adding beef stock as needed to make a sauce.
You can also use a slow cooker instead of the stove.
Cook 4 hours on low in slow cooker.
Best prepared a day before serving.
Serve over noodles.
Chicken can be substituted for the beef.