Hungarian Chuck Steak with Potatoes
Prep Time Minutes 15
Cook Time 30 Minutes
Passive Time
Servings People
| Prep Time Minutes 15 | Cook Time 30 Minutes | Passive Time | Servings People |
Once a week, when I was in High school, we would eat dinner at my grandparents house and this was a standard. My grandmother came from a world where to feed people was to serve them meat and potatoes. This dish has always been a favorite of m Uncle Tom’s and has now become a frequently requested dinner by my husband. You can cook this in the traditional method using a pot on the stove for a few hours, or use a pressure cooker to pull this dish together in less than 30 minutes.
Ingredients
- 3 TBS Oil
- 2 Chuck steaks large, bone in
- 1 Onion Sliced into thin strips
- 2 Green peppers sliced into thin strips
- 2 Tomatoes cut into chunks
- 3-4 TBS Paprika (sweet, not spicy paprika)
- 2 lbs Potatoes cut into large chunks or cut in half if they are small
- salt and pepper to taste
- 1 Cup Broth or water
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Ingredients
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- Place 1 TBS oil into you pot or pressure cooker and heat to medium high heat.
- Salt and Pepper the chuck steaks on both sides and place into the pot to sear until well browned on both sides. If there is not enough room in your pot, brown the steaks one at a time.
- After the meat is browed, remove from the pot and set aside on a plate.
- Place the sliced onions and green peppers into the pot and add some oil if needed. Season with salt and pepper and sautee, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the onions and peppers are softening and starting to brown.
- Add the tomatoes, paprika and potatoes and sir until coated with the paprika. Add additional salt and pepper to taste.
- Return the meat with any accumulated juices to the pan and add the broth. The broth should come half way up the meat and vegetables.
- If using a pot, cover and simmer on low for 2 hours, until the meat is tender when pierced with a fork. If using a pressure cooker, you can cook on high pressure for 25 minutes and then slow release pressure (let the pressure release on its own) and serve.
