Heat the oil in medium Dutch oven
or stockpot over medium-low heat. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer
, cover and let cook for 2 hours. Serve hot over Spaetzle.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.