|2 lbs / 1000 g||Cubed Lean Beef|
|3 tbsp / 45 ml||Butter or Margerine|
|1 cup / 250 ml||Red onions sliced|
|3 cups / 750 ml||Boiled Potatoes (red, white or yellow- optional)|
|1 tbsp / 15 ml||Tomato Paste|
|1/2 tsp. / 2 ml||Cumin Seed|
|1 1/2 cups / 375 ml||Beef Stock|
|1 tsp. / 5 ml||Salt|
|1 tsp. / 5 ml||Paprika|
|1/4 cup / 50 ml||Sour Cream|
DirectionsBoil potatoes until tender, drain and set aside. Saute onions until transparent, add beef and cook until nicely browned. Add salt, paprika, tomato paste and cumin seed than cover with beef stock, add lid to pot and simmer slowly for up to 3 hours adding beef stock as needed Add stock as it gets low. Meat will become very, very tender. Quarter potatoes, add and cook 10 minutes longer mixing well. Add sour cream and heat gently. Serves 4-6. This dish can be adapted for a crock pot by adding slightly more stock and simmering in crock pot as with other meat dishes.
This potato recipe is brought to you courtesy of Ruth Shaw.