Ingredients
6 Tbs Vegetable Oil
1 3/4 cup minced onion
4 garlic cloves minced
1 tbls Hungarian sweet paprika
1/2 tsp caraway seed
1 1/2 lbs meaty beef neck bones
3 cups water
6 plum tomatoes, peeled, sliced
3 green bell peppers, sliced into rings, seeded
5 tsp Hungarian hot paprika
2 lbs beef tenderloin, cut into 1" cubes
Preparation
Heat 4 tbls oil in heavy large pot over medium-low heat. Add onion and garlic; saute until golden, about 15 minutes. Stir in sweet paprika and carawy. Add beef bones and water. Bring to a boil. Reduce heat to low. Simmer uncovered 1 1/2 hours.
Discard beef bones from pot. Add tomatoes, bell peppers and hot paprika to sauce; simmer until vegetables are tender, 25 minutes.
Heat reaming 2 tbls oil in heavy large skillet over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to skilet and cook until browned outside but still medium-rare inside, about 4 minutes. Transfer beef to large bowl. Pour sauce over.
