1/2 cup vegetable oil
1 large onion, sliced
1 1/2 cups beef broth
1 teaspoon crushed garlic
1 teaspoon dried hot pepper sauce
1 1/2 cups beef stock
2 teaspoons Worcestershire sauce
2 tablespoons smoked paprika
2 teaspoons dried dill weed
Heat oil in large skillet over medium heat. Saute onion until tender but crisp, tossing occasionally. Stir in broth, garlic and hot pepper sauce; stir together. Cover, reduce heat to low, and continue stirring 30 to 40 minutes.
Stir beef into beef stock and tomato mixture. Add Worcestershire sauce, paprika and dried dill. Heat mixture until hot, stirring occasionally.
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