Slow simmered Hungarian Beef and Onion stew, loaded with flavor and absolutely delicious!Difficulty: Easy
Course Dinner
Cuisine Eastern European
Keyword Beef
Method Stove Top
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4
Calories 586kcal
Equipment
Heavy Covered Pot or Dutch Oven
INGREDIENTS
1 ½lbs.Stewing Beef - cubed in 1/2" pieces
4slicesThick-Cut Bacon - diced
1LargeYellow Onion - finely chopped
1Green Bell Pepper - seeded and finely chopped
2clovesGarlic - minced
1canPetite Diced Tomatoes - drained
4Tbsps.Sweet Hungarian Paprika
1 ½tsps.Salt
¼tsp.Freshly Ground Black Pepper
¼tsp.Caraway Seeds - coarsely crushed
1Bay Leaf
Water or Beef Broth - See Instructions
INSTRUCTIONS
In a heavy pot or Dutch oven fry the Bacon until done.
Add the Onions and cook over medium-high heat until golden.
Add the Bell Pepper and Garlic. Cook for another 2 minutes.
Add the Beef and cook for 1 minute until some pink is gone.
Stir in the Paprika and remove from heat.
Add the remaining ingredients plus enough water to come just over the middle of the Beef. (Use Beef Broth for a richer stew.)
Return to heat and bring it to a boil.
Cover, reduce the heat to medium-low, and simmer for 90 minutes. Longer if not thick enough. Continue to simmer uncovered for a few more minutes so that some of the liquid evaporates.
Add salt to taste. Stir to blend well.
Serve hot over Spätzle, Diced-Boiled Potatoes, or Wide Egg Noodles.