Beef Paprika

Place the olive oil, celery, onion and garlic in a large dutch oven. Cook over medium heat until soft. Stir occasionally and do not burn. (I usually cut my meat during this time.) 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.

I often use cheaper cuts of beef for this dish. Since it cooks so long, the meat becomes very tender. Also, I usually double the recipe. The beef and sauce freeze well for a quick meal.