Beef Paprika

• 1-½ Tablespoon Olive Oil
• 2 cups baby carrots, sliced in half
• 1 cup Onion, Diced
• 4 cloves Garlic, Diced
• 2 pounds Beef, Cubed
• 1 cup Ketchup
• 2 Tablespoons Worcestershire Sauce
• 1-½ teaspoon Mustard
• 1-½ Tablespoon Brown Sugar
• 2-½ teaspoons smoked paprika
• ¾ cups Water
• 1-½ Tablespoon Soy Sauce

Preparation Instructions

Place the olive oil, carrots, onion and garlic in a large dutch oven. Cook over medium heat until crisp-tender. Stir occasionally and do not burn. Remove the cooked veggies and cook the beef cubes in batches until browned. Remove the beef. You may need to add a little more oil at this time. Once all of the beef is cooked, add the beef and veggies back into the dutch oven. Cook and scrape up all of the brown bits on the bottom of the pan.

Mix together the ketchup, Worcestershire sauce, brown sugar, mustard, paprika, water and soy sauce. Add this to the meat mixture. Stir well.

Cover and simmer for 2 hours on low, stirring occasionally. During the last 30 minutes of cooking, uncover and turn the heat up to medium, stirring more frequently so it doesn’t scald.

Serve over hot noodles or pasta or with a thick slice of crusty bread.