I have always been a bit of a sucker for a good story. If you're trying to sell something, add a heartwarming or funny adventure to the description and I'm usually sold on it. My favorite thing about this Hungarian beef stew recipe, from The Shiksa, is the story behind it–definitely check out the original post for the great history of this recipe. Of course, it doesn't hurt that it is wonderfully delicious and hearty, perfect after a hard day of shoveling and playing in the snow.
Marha Pörkölt – Hungarian Beef Paprika Stew
(recipe and image from The Shiksa)
2 tbsp vegetable oil (I used canola)
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat (I used lean beef)
2 tbsp sweet (mild) paprika – Hungarian paprika is best
1 tsp caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tbsp chopped fresh parsley for garnish (optional)
In a large saute pan, heat canola oil over medium. Add minced onion and saute for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.
Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes). Garnish with chopped parsley, if desired. Enjoy!
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