Serve this rich beef stew over egg noodles on day two.
Ingredients
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2 pounds skirt steak, cut crosswise into 4-inch-long pieces
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Coarse salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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2 medium yellow onions, coarsely chopped
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2 tablespoons red-wine vinegar
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¼ cup tomato paste
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2 tablespoons sweet paprika, preferably Hungarian
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1 teaspoon caraway seeds
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4 cups low-sodium beef broth
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1 ½ pounds baby potatoes, halved
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Sour cream and chopped fresh parsley, for serving
Description
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Season steak with salt and pepper. Heat oil in a large pot over medium-high heat. Cook steak in batches, turning, until browned, about 5 minutes. Transfer to a cutting board; cut into bite-size pieces.
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Add onions and vinegar to pot; cook, stirring occasionally, until onions are soft, about 5 minutes. Stir in tomato paste and spices; cook, stirring, 1 minute. Add broth and potatoes; bring to a gentle boil and cook until potatoes are tender, about 30 minutes.
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Return steak to pot, along with any juices. Cook until warmed through. Season with salt and pepper. Reserve half of stew for next day; serve remainder with sour cream, parsley, and more pepper.
