Name: Hungarian Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hungarian
Ingredients: 2 tablespoons olive oil (divided); 3 tablespoons butter; 3 yellow onions (sliced); 1/4 cup good quality Sweet Hungarian Paprika; 2 pounds stew beef (chopped into chunks); 6 cloves garlic (minced); 2 red bell peppers (seeded and chopped); 6 carrots (peeled and chopped); 3 tablespoons tomato paste; 2 large tomatoes (roughly chopped); 3-4 cups beef broth; to taste salt and pepper; 1 bay leaf; 12 ounces egg noodles (cooked al dente)

Description

A hearty beef stew flavored with sweet Hungarian paprika, vegetables, and served with egg noodles.

Ingredients

Scale

2 tablespoons olive oil (divided)
3 tablespoons butter
3 yellow onions (sliced)
1/4 cup good quality Sweet Hungarian Paprika
2 pounds stew beef (chopped into chunks)
6 cloves garlic (minced)
2 red bell peppers (seeded and chopped)
6 carrots (peeled and chopped)
3 tablespoons tomato paste
2 large tomatoes (roughly chopped)
3–4 cups beef broth
to taste salt and pepper
1 bay leaf
12 ounces egg noodles (cooked al dente)

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Instructions

Sauté the onions. Heat a large pot or Dutch oven over medium heat. Add the butter and 1 tablespoon olive oil and cook the onions until soft, approximately 6-8 minutes. Stir often.
Cook the paprika. Reduce heat to low (or completely remove from heat) and sprinkle the onions with paprika. Mix well to combine and cook on LOW as this will bring out the flavors of the paprika rather than turn it bitter.
Cook the beef and garlic. Increase heat to medium-high. Immediately add the beef, mixing well. Cook the beef for 5 minutes, or until no longer pink in the middle (cooking times will vary depending on the size of beef chunks). Add the garlic and mix well to combine. Cook, stirring continuously, for approximately 1 minute.
Add the carrots and bell peppers. Cook for 3-4 minutes, stirring often.
Work in the tomatoes and make a broth. Push the beef and vegetables to the side of the pot. Add the tomato paste and 1 tablespoon of olive oil to the other side. Cook the tomato paste, whisking continuously, until a brown fond (the browned bits) forms on the bottom of the pot. This will take approximately 1-2 minutes. Still stirring, add the chopped tomatoes, beef broth, salt and pepper, and bay leaf. Scrape the brown bits from the bottom of the pot and bring to a boil.
Simmer. Reduce heat to low and simmer, covered, for approximately 45-60 minutes. Serve with egg noodles, fresh bread, and buttered bread, if desired.

Notes

This stew is perfect for cold weather and can be made in advance, as the flavors deepen with time.
Adjust the seasoning to your taste, adding more or less paprika based on your preference.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: stovetop
Cuisine: Hungarian

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 80mg