fresh garlic, peeled and finely chopped
thick bacon, finely chopped
2 1/8 lbs
beef shoulder, cut into bite-sized chunks as for stew
( trim any visable fat)
2 tablespoons butter or 2 tablespoons bacon grease or 2 tablespoons
sweet Hungarian paprika
5 1/8 cups
lemon, zest of,finely grated
red bell pepper, cut into bite-sized chunks
green bell pepper, cut into bite-sized chunks
fresh marjoram, stemmed and finely chopped
salt, to taste
black pepper, to taste
fresh cooked egg noodles or
spaetzle noodles, to serve over
- In a large stewpot, heat the butter (or bacon grease or lard) until melted.
- Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
- In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
- Return the meat to the pan, and sprinkle with paprika.
- Whisk in the tomato paste until blended,stirring the whole time.
- Add just a little of the broth and bring to a boil,stirring.
- Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
- Reduce the heat to low, cover, and let stew about 80 minutes.
- In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
- Test for flavor now- adding as much salt& pepper as you prefer.
- TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
- Serve ladled over bowls of hot, buttered egg noodles or spaetlze.