Yield: 1 servings
|1 large||Spanish onion; quartered|
|1 medium||Sized green bell pepper; seeded & cut into|
|2||Plump garlic cloves|
|⅔ cup||Unbleached flour|
|3 pounds||Boneless flanken or boneless short-ribs; cut into 1 1/2-inch|
|¼ cup||Olive oil; plus more if needed|
|2 tablespoons||Hot Hungarian paprika|
|1 tablespoon||Kosher salt|
|1 teaspoon||Freshly ground pepper|
|2 teaspoons||Dried marjoram|
|3||Medium-sized white potatoes; cut into 1-inch|
|4||Carrots; cut into 1-inch|
|6 ounces||Green beans; trimmed|
|⅓ cup||Minced fresh flat-leaf parsley; for garnish|
In a food processor fitted with the metal blade, combine onion, green pepper, and garlicup Pulse until finely chopped; set aside.
Place flour in a plastic bag. Working in batches, toss beef with flour to coat thoroughly. Heat 2 tablespoons oil in a Dutch oven until hot. Add half of beef and sear, browning on all sides, 3 to 4 minutes. Transfer to a large bowl with a slotted spoon. Add 2 tablespoons oil if needed, and sear remaining beef; transfer to bowl.
Add more oil if needed, and stir in onion mixture. Stir over medium-high heat until onion softens, 3 to 4 minutes. Add paprika, salt, and peppr and cook for 1 minute. Add marjoram, bay leaf, and 1 cup water. Cook, stirring, over high heat to loosen any browned particles adhering to pot. Add beef cubes and enough water to cover.
Tightly cover and cook over high heat until water comes to a boil. Reduce heat to low and simmer, stirring occasionally to scrape bottom well, for 1 hour. Stir in potatoes and carrots; cover and simmer for 30 minutes. Skim off surface fat. Stir in green beans, cover and cook until beans and other vegetables are tender, about 15 minutes more.
To serve, ladle into heated soup plates and sprinkle generously with fresh parsley.
Copyright Cooking Under Cover; Linda & Fred Griffith, Chapters Publishing 1996
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.