This reminded us of our trip to Hungary and my kids devoured it.
Hungarian Beef Paprika Stew
Recipe type: Main
- 2 tablespoons vegetable oil
- 1 large onion, minced
- 1 large garlic clove, minced
- ½ medium green bell pepper, chopped
- 1 pound beef stew meat
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1 large tomato, cored and chopped
- Salt and black pepper to taste
- 1 tablespoon chopped fresh chives for garnish
- Sour cream
- In a large stock pot, heat vegetable oil over medium heat. Add minced onion and saute for about 8 minutes until softened.
- Add the garlic and green bell pepper. Continue to saute for another 5 minutes until garlic is fragrant and bell pepper is tender but still crisp.
- Add the beef to the pot and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat is browned.
- Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pot. Pour 4-5 cups of hot water into the pan, until the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 1 hour and a half, replenishing the water as needed to keep it from getting dry.
- The stew is ready when the meat is tender and the sauce is thick.
- Season with additional salt and pepper to taste before serving, if desired.
- Serve over noodles or potatoes.
- Garnish with chopped chives and sour cream, if desired.