Monday, August 22, 2016

Hungarian Stew




Ingredients :

  • 2 tablespoons of oil
  • 700 g of beef , cut into cubes
  • 4 medium onions, chopped
  • 3 cloves of garlic
  • 2 carrots
  • 1 parsnip, diced
  • 1 celery leave
  • 3 tomatoes, peeled and chopped
  • 3 fresh green peppers
  • 3 medium potatoes
  • 1 tablespoon of sweet paprika powder
  • 1 teaspoon of ground caraway seed
  • 2 bay leafs
  • salt and pepper to taste



Preparation :

Heat up the oil in a large pot and cook the onions until beginning to brown, about 7-10 minutes. Add the beef cubes and cook them till they get a bit of brownish colour. Add sweet paprika powder while stirring them to avoid getting the red spice burnt.

The meat will probably let out its own juice, let the beef cubes simmer in it while adding the chopped garlic, the ground caraway seeds, some salt, and pepper, the bay leaf, pour enough water to cover the content of the pan and let it simmer on low heat for a while.



When the meat is half-cooked, after about 1 hour, add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary. You’ll probably have to add some more water too.

When the vegetables and the meat are almost done add the fresh tomato cubes and the sliced green peppers. Cook it on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.



Serve with a dollop of sour cream and some crusty bread.

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