Ingredients
- 2.5 pounds boneless beef chuck eye
- 1 teaspoon salt
- 6 thin smoked bacon, slices
- 2 medium yellow onions-chopped, 12 oz, halved and sliced
- 2-3 cloves of garlic, minced
- 3-4 tablespoon Hungarian paprika
- 6 yellow potatoes-med, peeled and cut into eights
- fresh parsley
- noodles
- sour cream
Directions
Sprinkle beef with salt. Refrigerate, covered for 1-8 hours. Cook diced bacon and onions over med-low heat for 15 minutes. Add garlic, cook one minute. Remove all to a bowl. Pat beef dry, add meat uncrowded and cook for 10 minutes, browning all sides. Sprinkle with paprika, add bacon and onions. Stir in 3 cups of water. Heat to simmer, reduce heat to very low. Cover and simmer one hour or till meat is tender. Add potatoes. Cook 20-30 minutes. Serve with noodles, parsley and sour cream. |