A rich and flavorful Bavarian-inspired beef stew, perfect for cozy dinners.
Heat a large pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Brown the beef cubes on all sides until golden.
Do this in batches if necessary to avoid overcrowding the pot.
Add the chopped onion and sauté until softened.
Stir frequently to prevent burning.
Pour in the boiling water and stir in the paprika and tomato paste.
Use a whisk to ensure the tomato paste is fully dissolved.
Add the mushrooms, cover, and simmer gently for 1.5 to 2 hours.
Check occasionally and add more water if needed.
Mix the cornstarch with a bit of cold water and stir into the stew to thicken.
Stir constantly to avoid lumps.
Stir in the sour cream and adjust seasoning to taste.
Do not boil after adding the sour cream to prevent curdling.
Serve the stew hot with your choice of side.
Garnish with fresh parsley for a pop of color.
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