I’m kind of Eastern European.
I mostly just have a frequently mispronounced last name and a few good recipes.
2 lbs beef chuck, cut into 1 1/2-inch cubes
2 medium carrots, grated
2 medium potatoes, grated
2 medium yellow onions, diced fine
2 cloves garlic, minced
4 tbsp Hungarian sweet paprika
1 tbsp hot paprika
2 tbsp caraway seeds, lightly crushed
2 bay leaves, broken
2 tbsp minced fresh marjoram (optional)
5 cups beef stock or water
2 tbsp tomato paste
vegetable oil for frying
salt and black pepper to taste
Remove beef from fridge 15 minutes ahead of time. Season well with salt and pepper. Pat beef dry with paper towel right before browning.
Brown the beef over high heat in a heavy-bottomed Dutch oven. Remove browned beef to a separate bowl. Brown in batches. Do not overcrowd the pan.
Reduce heat to medium. Heat about 4 tbsp of oil in the Dutch oven. Add the onions and cook until translucent. Add the garlic and cook about 1 minute, stirring constantly.
Add the paprika, caraway seeds and bay leaves. Cook, stirring constantly, until the spices unleash their aroma, about 3 minutes.
Add the potatoes, carrots and beef stock. Stir firmly to scrape all of the browned beef bits off of the bottom of the pot. Bring to a boil and then reduce to a simmer. Simmer until beef is tender and the grated vegetables have broken down. Stir in the tomato paste. Adjust seasoning.
Serve with lots of bread and butter-fried sauerkraut, or add spaetzle.