Did I ever mention the very awesome Christmas present that my parents gave to Nick and me?
Yes, a quarter cow. And that is exactly how they wrapped it up, too – a plastic toy cow and a US quarter in a tiny gift box. We were very excited to pick up the meat after the holidays, and since we have eaten our way through most of the few hundred pounds (that is why you see so many beef recipes on my blog!). Now that we are making room for the meat chickens that will soon be requiring storage space in the freezer, I am focusing on using up the last of the Christmas meat. And I love how it inspires my creativity. Hence, this recipe . . .
3lb beef round steak, cut into chunks
1 large onion, chopped
1 tsp salt
½ tsp pepper
4 cloves garlic
3 tsp paprika
2 bay leaves
12 oz tomato paste
1 cup beef stock
1 cup sour cream Parsley for serving
Place all but the final two ingredients in a crock pot, stir to combine, and cook on low for ten hours. How is that for simple? Just before serving remove the bay leaves, stir in the sour cream (which is optional, I suppose, but oh so delicious and creamy) and sprinkle each serving with some parsley for a nice visual effect.
I am sharing this recipe at Hunk of Meat Monday, Masterpiece Monday, the Hearth and Soul blog hop, Totally Tasty Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesdays, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, Grain-Free Tuesdays, Slightly Indulgent Tuesday, Domestically Divine, What’s On The Menu Wednesday, Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Gluten Free Wednesdays, and Full Plate Thursday.