2 rib eye steaks
Salt and pepper to taste
3 Tbsp olive oil
1 medium onion, diced
1 clove of garlic, minced
1 pinch of caraway seeds
1/2 Tbsp marjoram
1/2 cup chicken stock or water
5 red potatoes, peeled and chopped
2-3 Tbsp Hungarian paprika
1 green pepper, sliced
• Cut away all the fat and cut the two steaks in half horizontally.
• Pound thin with a meat tenderizer.
• Sprinkle with salt and pepper to taste.
• Place 3 Tbsp olive oil in a deep large non-stick fry pan and quickly brown the meat on both sides.
• Transfer the meat to a medium sized Dutch pot and set aside.
• Add the onions to the fry pan to sauté in the remaining oil.
• When the onions are soft, add the garlic, caraway seeds and the marjoram.
• Add 1/2 cup of chicken stock and continue to simmer.
• Remove the skin from the tomatoes.
• Cut them in half lengthwise, and scoop out the insides and add those to the fry pan, keeping the flesh for use later.
• Bring the sauce to a boil and then pour over the steaks in the Dutch pot.
• Add the potatoes and stir in 2-3 Tbsp Hungarian paprika.
• Cover the pot and slowly cook until potatoes are tender.
• Occasionally shake the Dutch pot a little to shift the contents, but don’t stir anymore. Add a little bit of chicken stock if needed.
• Meanwhile chop the remaining tomatoes, slice the green pepper and set them aside.
• By the time the potatoes are soft there should be just enough sauce left to serve with the dish.
• Finally add the chopped tomatoes and the green pepper slices and bring to the boil.
• Adjust the salt and remove Dutch pot from the heat.
• Let it sit for five minutes and then serve.