Uzbek Potato and Meat Stew with Eggs

Instructions

1. 1

   Cut the beef into bite-sized cubes.

2. 2

   Peel and slice the onions thinly.

3. 3

   Peel the potatoes and cut them into large chunks.

4. 4

   Heat the vegetable oil in a large pot over medium-high heat.

5. 5

   Add the beef cubes and brown them on all sides for about 5-7 minutes.

6. 6

   Add the sliced onions to the pot and sauté until they become soft and translucent, about 5 minutes.

7. 7

   Stir in the salt, black pepper, and paprika, mixing well with the meat and onions.

8. 8

   Add the potato chunks to the pot and mix everything together.

9. 9

   Pour in enough water to just cover the ingredients (about 500 ml), bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the potatoes and beef are tender.

10. 10

    Crack the eggs directly over the stew, spacing them evenly. Cover the pot and cook for another 5-7 minutes, or until the eggs are set to your liking.

11. 11

    Taste and adjust seasoning if needed. Serve hot, making sure each portion has some beef, potatoes, and an egg.