Prep 20 mins
Cook 2 hrs
Hungarian beef stew, comforting and warming. All my husbands friend flock around in the fall when I make this. I prefer to omit the potatoes and serve over noodles.
- 2 lbs beef, cubed
- 1 lb onion, thinly sliced
- 2 tablespoons oil
- 2 tablespoons butter
- 6 tablespoons flour, seasoned with
- salt and pepper
- 1 (4 ounce) can tomato paste
- 3 tablespoons Hungarian paprika
- 2 cups peeled diced potatoes (optional)
- 6 garlic cloves, crushed
- 1⁄2 green bell pepper, finely minced
- Heat the oil in a large stock pot. Dust all the meat in the seasoned flour and fry until browned, remove.
- Without rinsing the pot, add the butter and cook the onions, pepper and garlic until soft. Put the meat back in and add the tomato paste and paprika.
- Add the potatoes at this point (if using). Add water to just barely cover and simmer on low heat for 1-1 1/2 hours.
I leave out the potatoes too and I LOVE this recipe! It reminds me of the Goulash I had in Southern Germany. I like it best served over rice but this time I think I'll try it over Spaetzel. Thanks for the great recipe!