Shared with you by my husband, Péter, this is a hearty, slow-cooked stew hailing from Hungary that’s guaranteed to warm your bones!
It can also be made using chicken thighs/legs.
A hearty, slow-cooked Hungarian stew
- Diced fatty beef (flat iron/spall steak 120-150g per person)
- Diced red pointed sweet pepper (1 per person)
- White onion (1 medium per person)
- 1 medium potato per person, diced
- Beef stock
- Hungarian paprika (sweet)
- Tsp tomato puree
- Cumin (1 tsp per person)
- Salt and pepper to taste
Note about peppers: for a more authentic taste, roast the peppers on a gas hob directly over the flame or oven roast. Peel the burnt skin off and use the flesh for the dish
- Try to choose beef that has not been diced too small. Begin by browning the beef in a bit of oil or fat, searing on all sides. Remove the beef from the pot and set aside.
- Add the onion and sweat off on a low heat, adding more oil if required. Then add the paprika and cook out for around 30 seconds.
- Add in the peppers, beef and stock to cover. Cook slowly on a low heat for 1.5hrs, then add diced potato and cook for a further 30 mins or until potatoes are cooked.
- Serve hot or warm with soured cream if you like.