Recipe by littleturtle
A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey.
Top Review by barrdbarrbarr
YUM! This was sooo tasty :) I used a pound of veal leg from our local halal butcher. He promised me it was "very soft meat" and it sure came out great. I had my doubts about using potato with tomato and cayenne, but it was really quite good. I did use 1/2 cup of red wine, and I used strained tomatoes instead of juice. Some sour cream mixed in at the end would probably have brought this dish to a whole new level - I will try it next time... and there will definitely be a next time! I served this on top of a bed of shredded sauteed cabbage which was a nice counterpoint to the heat of the stew. Thanks for sharing this lovely recipe :)
- 1 tablespoon oil or 1 tablespoon lard
- 1⁄4 cup onion, finely chopped
- 2 garlic cloves, minced
- 1⁄4 cup tomato juice
- 2 cups beef stock (or replace 1/2 cup of beef stock with red wine)
- 1 tablespoon paprika
- 1 lb veal or 1 lb beef, cut into bite-sized cubes
- 1 teaspoon salt
- cayenne pepper, to taste
- 3⁄4 lb potato, diced into 1/2 " pieces (approx. 2 cups)
Directions See How It's Made
- Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
- add tomato juice and 1 cup stock.
- Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
- Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
- When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
- Serve with nokedli or csipetke.