Ingredients
2 to 3 lbs (1.25 to 1.5 kg) round roast or cross-rib pot roast 2 to 3 tbsp (25 to 45 mL) canola or peanut oil 2 large yellow cooking onions, thinly sliced 2 large green peppers, thinly sliced 2 large garlic cloves 1 tbsp (15 mL) smoked hot paprika cup (50 mL) all-purpose flour 3 tbsp (45 mL) tomato paste 2 to 2 cups (500 to 625 mL) beef stock or broth Salt to taste Sour Cream Sweet onions, thinly sliced 8 to 10 ciabata or crostini rolls or whole-wheat pita pocketsDescription
Smoked Paprika Has Smooth Natural Smokiness From Roasting Over Oak Logs And Is Startlingly Different From Everyday Paprika. You Can Find Smoked Paprika In A Variety Of 'heat' Levels In Specialty Food Stores Or Italian Markets.
Liquor Control Board Of Ontario
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