Braise: Sear, then cook slowly in liquid. Works best for roasts.
Grill, broil, or fry stovetop: Works best for Steaks but cook medium to medium rare for good flavor. All steaks continue cooking after removed from the heat source.
Stew: Cut into pieces, brown, then simmer in liquid until tender. Works best for stew meat, round steak or any other piece of meat cut to recipe specifications.
Brown beef on all sides in hot oil in large skillet.
Add onions, salt, paprika, and broth; cover. Simmer gently @ 2 hours, until meat is very tender.
Add peppers last 10 min. of cooking; remove lid so most liquid can evaporate
Add yogurt or sour cream; stir only to distribute lightly. Serve at once.
Yield 4-5 servings
1 rolled rump roast (3-4 lbs.)
Salt (use coarse or kosher salt) and pepper roast.
Sear until browned on all sides then place in a covered roaster.
Pour in beef broth until 2 inches of liquid is in the bottom of the roaster.
Cook at 350 degrees until medium rare.
Let cool, then place in refrigerator overnight.
Next day, slice thinly and add slices back into meat juice. Warm up and serve on rolls.