Rich and heavily seasoned, this meat stew is sure to please anyone's taste buds. It is cooked overnight in the Cook & Hold oven.
1/4 lb (113 g) butter
1.5 lb (680 g) onion, chopped
4 T (59 ml) sweet red paprika
1/2 t (3 ml) garlic powder
1 t (5 ml) white pepper
2 bay leaves
28 oz (828 ml) tomato puree
8 lb (3.6 k) boneless stew meat cubed
2 T (30 ml) Salt
Preheat Cook & Hold oven to 250 F (121 C), set hold at 160 F (71 C), vents half open.
Sauté in butter the onions, garlic powder, paprika, white pepper and bay leaves until the onions are golden in color. Add the tomato puree, bring to a boil. Add the meat, return to a boil, season and transfer to a 2 inch (2x1 GN) pan. Cover with plastic wrap and bake for 3.5 hours and hold overnight.
Serve over egg noodles with dill sour cream.