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Spicy Beef and Vegetable Stew from Hungary

Spicy Beef and Vegetable Stew from Hungary
This traditional Hungarian stew is a comforting blend of slow-cooked beef and vibrant vegetables in a deep red paprika-infused broth. A staple of Eastern European cuisine, the dish warms the senses with its bold flavors and hearty texture, making it an ideal meal for a chilly winter evening. As the aromas of sautéed onions and garlic mingle with the spices, the stew comes alive on the palate, offering a true taste of Hungarian heritage.
Ingredients
  • 5 ounces rotselleri
  • 1/4 cup gulasch creme
  • 2 garlic cloves
  • 1 pound crushed tomatoes
  • 2 yellow onions
  • 2 large carrots
  • 1 pound beef strips (such as sirloin or ribeye)
  • 5 1/2 cups water
  • 5 medium-sized potatoes (firm variety)
  • 1 teaspoon Hungarian paprika powder
  • 1 tablespoon concentrated beef broth
  • 1/4 cup mild paprika creme or ajvar relish
  • 2 tablespoons tomato puree
  • 1 teaspoon caraway seeds
  • 1/4 cup finely chopped fresh parsley
  • Vegetable oil or butter for frying
  • Salt and freshly ground black pepper
Instructions

1. Peel and chop the onions finely.

2. Heat some oil or butter in a large pot over medium heat until melted.

3. Add the chopped onions to the pot and sauté them for about 5 minutes or until softened.

4. Mince the garlic cloves and add them to the pot with the onions. Continue cooking for another minute, stirring occasionally.

5. Cut the beef into thin strips and add it to the pot. Cook the beef until browned on all sides.

6. Remove the cooked beef from the pot and set it aside on a plate.

7. Peel and chop the carrots, potatoes, and rotselleri (or spinach) into bite-sized pieces.

8. Add the chopped vegetables to the pot with the onions and garlic. Cook for about 5 minutes, stirring occasionally.

9. Pour in enough water to cover the vegetables and add the concentrated beef broth, paprika powder, and caraway seeds to the pot.

10. Bring the mixture to a boil over high heat, then reduce the heat to a simmer.

11. Return the cooked beef to the pot and continue cooking for another 30 minutes or until the meat is tender and the vegetables are cooked through.

12. Stir in the crushed tomatoes, tomato puree, salt, and black pepper into the pot.

13. Simmer the stew for an additional 10-15 minutes over low heat.

14. Serve the stew hot garnished with chopped fresh parsley and accompanied by a dollop of smetana or crème fraiche if desired.

Tools
  • large pot
  • frying pan
  • wooden spoon
  • cutting board
  • knife
  • measuring cups and spoons

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