Word Count: 176
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | ~2 tbsp |
| Green Onions[*] (cleaned/diced) | 3 stalks |
| Garlic (minced) | 4 cloves |
| Stew/Stir-fry Meat | ~1 lb |
| Tomato Paste | 2 6oz can |
| Water | 2 cups |
| Beef Bullion | 4 cubes |
| Paprika | 4 tsp |
Steps
- Heat water in the microwave for 2 minute on high.
- Dissolve the bullion in the hot water to make the beef broth.
- At the same time, heat olive oil over medium-low heat in a 6 quart stock pot.
- Saute the green onion and garlic in the oil until fragrant.
- Add the meat and ~1/4 cup of the beef broth1 to stock pot and cook the meat through.
- Add tomato paste and the rest of the broth to the stock pot and stir until well combined.
- Add the paprika to the stock pot.
- Simmer on medium-low heat for 5-15 minutes to set.
[*]: Original recipe calls for half an onion but I find green onions to be easier on digestion.
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Goal is to use some of the beef broth to boil the meat to make it cook through faster. ↩︎