2 - 3 T vegetable oil
2 lbs bantha meat (beef) cubed
3 large onions chopped
1 large clove garlic finely chopped
1 - 2 T sweet paprika
1/4 to 1/2 tsp cayenne pepper
Sauté the chopped onions and garlic in the vegetable oil until they are transparent. Add the cubed bantha meat and brown. Add sweet paprika and cayenne pepper, but be careful with the cayenne if you donít want it too spicy. You can always add more, but you canít take it out once itís in there. Add enough water to just cover the meat. Cook slowly over low heat until the meat is tender (at least 1 to 2 hours) adding salt, pepper, and garlic powder to taste. The onions will break down and thicken into a thin gravy consistency. Add a little more water if the meat isnít tender enough before the sauce evaporates completely. Taste it to see what level of spiciness you want and season accordingly.
This stew is best served over spaetzle noodles, but not everyone has a spaetzle noodle maker so just use the box noodles from the store, but hide the box and tell everyone you made them yourself.
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