- 2 large onions
- 2 1/2 pounds boneless beef chuck
- 2 tablespoons oil
- 2 teaspoons paprika
- 1/4 teaspoon black pepper
- 3 garlic cloves
- 1 1/2 cups red wine
- 4 tablespoons mild paprika
- 1 tablespoon butter
I got this recipe from Chef Marcus R., an instructor near the end of a long, long career who taught at the Horst Mager Culinary Institute. When he didn't doze off in front of the class, he was a stern taskmaster and a source of amazing stories, from cooking at the Beverly Hills Hilton in the 1950's to having to butcher and cook the draft horses when he was a cook for the German Army in WWII.
- Peel and slice the onions very thinly. Trim the meat of exterior fat and any purplish "silverskin" membrane. Season the meat well with the first salt and paprika.
- Heat the oil in a large, heavy-bottomed skillet until nearly smoking. Add the beef in small handfuls, searing quickly on all sides. As it browns, set the meat in a stewpot.
- When the beef has all been browned, add another tablespoon of oil and the sliced onions. Cook over medium heat until soft and a rich, deep brown. (Ten minutes or longer.) Remove the
onions to the stewpot.
- Add the butter to the skillet and when it melts and begins to bubble, add the second, larger quantity of paprika. Let the spice bubble in the butter for a moment to "bloom" it. Pour this out into the meat and onions.
- Add a cup of red wine to the skillet and deglaze the pan, reducing the wine until almost dry. Add the half cup remaining, heat to a simmer, and add to the stewpot.
- Cook the meat, onions, spice and wine over very low heat for several hours, until onions are dissolved and meat is very tender. Serve over hot buttered noodles or spaetzle.