6 Serves
81 Mins
Using a chefs knife, dice the onion and cut the beef chuck into uniform cubes.
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RussianVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
34 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
328 mg / 1,250 mgPotassium
591 mg / 4,700 mgSodium
899 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the beef cubes to the Dutch oven and brown them on all sides, then remove and set aside.
In the same Dutch oven, sauté the diced onion until translucent, then stir in the Hungarian paprika.
Return the beef to the pot, pour in the beef broth, and season with salt and black pepper. Cover and simmer until the meat is tender.
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Malian
Brazilian