Hungarian Beef Paprikash

Course: Dinner, Lunch, Main Course, Stew

Cuisine: Hungarian, Transylvanian

Diet: Halal, Low Lactose

Keyword: beef paprikash, beef paprikash recipe, Hungarian beef paprikash, Hungarian beef paprikash recipe

Prep Time: 10

Cook Time: 1 40

Total Time: 1 50

Servings: portions

Calories: 532kcal

Author: Timea

Let me show you how to make the delicious Hungarian beef paprikash recipe step by step, where the meat will melt in your mouth, and you will enjoy all the flavours of this stew.

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Metrics - US Customary

Equipment

1 cast iron braiser
1 chopping board
1 wooden spoon
1 knife

Ingredients

700 g beef lean diced
2 pieces onions medium-size, yellow
1 piece bell pepper red
2 cloves garlic
2 pieces bay leaves dried
2 tablespoon tomato puree
2 teaspoon sea salt kosher
1+½ teaspoon ground pepper freshly ground
1 teaspoon carraway seeds
3 teaspoon paprika Hungarian
1 teaspoon goulash paste
1 teaspoon red pepper paste
100 ml sunflower oil
500 ml vegetable stock or water

Instructions

Peel the onions and chop them finely, cut the bell pepper into smaller cubes, and chop the garlic.
Heat the sunflower oil in the cast iron pan and saute the onion for about two minutes on medium heat.
Add the pepper, chopped garlic and sea salt and saute them continuously for about three minutes.
Season with a half teaspoon of freshly ground black pepper, a teaspoon of caraway seeds, and two bay leaves.
Add the cubed meat and saute it for about five minutes, stirring from time to time and turning it on each side to get colour.
Add tomato paste, gulyas paste, sweet pepper paste, another teaspoon of sea salt, ground pepper, and Hungarian paprika. Mix to homogenize and incorporate all the ingredients.
Pour the vegetable stock over them to cover the meat and let it cook on low heat and under the lid for about an hour and a half.
Check and stir the paprikash so it does not stick to the bottom of the pot, and if the liquid evaporates too quickly, add a little more water.
It’s ready when the meat is soft and crumbles easily, and the liquid almost evaporates.
Serve with mashed potatoes, potatoes with parsley, and various kinds of pasta or polenta.

Video

Notes

Instead of sunflower oil, you can also use pork or duck lard, which adds more flavour to the paprikash.

If you don't have or can't find goulash paste or pepper paste, it works without them.

Nutrition