Halloween isn’t always about trick-or-treating. Maybe you’ve invited a few friends (or a lot of friends) over for dinner and some Alfred Hitchock movies, or maybe even some super-scary flicks. Maybe you’re throwing a costume party but want a “killer” meal to go with your rockin’ costume. After all, if you’ve taken the time to dig out an old copy of “Monster Mash,” you might as well get creative with your food preparation!
Whatever you’re doing, here’s a recipe that’s perfect for a crowd. Of course you don’t have to fix it on Halloween. Try this delectable meal any time of year. It’s perfect while the weather is crisp.
For this recipe you’ll need:
5 pounds of beef chuck roast, cut into bite-sized (or slightly larger) pieces
5 pound yellow onions, diced or sliced
¼ cup sweet paprika
3 cups beef stock
2 TB olive oil
2 TB butter
To make this meal:
Over medium-high to high heat, melt the butter and oil. Brown the meat on all sides. You’ll need to do this in batches because overcrowding the pan will make the meat steam rather than brown. Make sure the meat is in a single layer and resist the urge to stir it until it has browned on one side.
Remove the browned meat from the pan and set aside. Add the diced or sliced yellow onions to the pan and cook over medium heat until the onions are clear. This will take about 20 minutes.
Add the meat back to the pan along with the paprika and the beef stock.
Bring to a boil, cover, and simmer for 1 ½ to 2 hours.
Serve with egg noodles.
**A yummy twist is to add sour cream to this at the end. Make sure you’ve taken the pot off the heat then stir it in at the last minute.
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