4 Serves
59 Mins
Finely dice the onion and prepare the beef chuck by cutting it into uniform cubes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
26 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
711 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the cooking oil in a heavy-bottomed pot over medium heat and sauté the onions until translucent.
Add the beef chuck to the pot and brown the meat on all sides, then stir in the Hungarian paprika, salt, and black pepper.
Reduce the heat to low, cover the pot, and simmer the stew for approximately 26 minutes until the meat is tender and the sauce has thickened.
25
g75
g24
g
