by Norma Chikiamco
¼ c olive oil
200 g onions, sliced into wedges
1 kg boneless beef cubes (see tips), cut into 1×1” pieces
2 tsp paprika
1 tsp marjoram
Salt and pepper
1 ½ c tomato purée or crushed tomatoes (may used canned)
4-5 cloves garlic, crushed or chopped
6 c beef broth (see tips)
2 tbsp flour
½ c water
Heat olive oil in a large pan or cooking pot and sauté onions until lightly browned, around three minutes. Remove onions from pan. In the same oil, sauté the boneless beef cubes until brown on all sides (you may have to do this in batches so as not to crowd the pot). Return onions to the pan together with all the browned beef. Season with paprika, marjoram, salt and pepper, then add tomatoes and garlic. Pour in beef broth.
Bring to a boil then lower heat to a simmer. Let simmer until beef is tender, around 1 ½ hours. While beef is simmering, combine flour and water in a small bowl and mix together until flour is dissolved. Set aside.
When meat is almost tender, blend the flour mixture into the simmering liquid to thicken it. Continue simmering until meat is tender. This is traditionally served with Czech dumplings, but it is also good with rice.