Hungarian Beef Stew

May 23, 2014

Each Hungarian family has their own recipe. This is my recipe and I'm a minimalist. You can add grated garlic or red wine during cooking and/or sour cream at the end if you like. Great with all kinds of carbs – dumplings, bread, rice, pasta, polenta, potatoes, etc. - and good Hungarian red wine.

Beef 500g cut into 2 cm cubes, onion 100g finely chopped, water 500cc, Hungarian paprika powder 1 tbsp, cumin seeds 1 tsp, salt 1/2-1 tsp

(1) Put the beef in a pot (preferably non-sticky) and cook it on medium-high heat until turning white on outside. You can use lard if you think the beef will be stuck on the bottom of your pot. (2) Add onion and cook until turning transparent (or longer as you wish). (3) Pour water into the pot. (4) Add Hungarian paprika powder, cumin seeds, and salt. (5) Cook the meat for 2 hours on medium-high heat or on low heat with a lid, sometimes adding some water, until the meat is tender.

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV