Hungarian Beef Stew. Recipe

Hungarian Beef Stew, also known as "Marhapörkölt," is a traditional and beloved dish in Hungarian cuisine. It is a hearty, aromatic stew made with tender pieces of beef, paprika, onions, garlic, and various spices. This recipe has been passed down through generations and is a staple in Hungarian households.

Fun fact: Paprika is a key ingredient in Hungarian cuisine, and it is believed that the spice was introduced to Hungary by the Turks in the 16th century. Today, Hungarian paprika is known for its unique flavor and vibrant red color.

Now, let's dive into the recipe for this delicious Hungarian Beef Stew:

Ingredients:
- 2 pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup diced tomatoes
- 2 red bell peppers, sliced
- Salt and pepper to taste
- Chopped fresh parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the beef from the pot and set it aside.

2. In the same pot, add the chopped onions and sauté until they become translucent and slightly golden, about 5 minutes. Stir in the minced garlic, paprika, caraway seeds, and dried thyme, and cook for another minute to release their flavors.

3. Sprinkle the flour over the onions and spices, stirring well to coat. Cook for a minute or two to cook off the raw flour taste.

4. Slowly pour in the beef broth, scraping off any browned bits from the bottom of the pot. Return the beef to the pot along with the diced tomatoes. Stir well to combine all the ingredients.

5. Reduce the heat to low, cover the pot, and simmer for about 1 ½ to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking and to ensure even cooking.

6. About 15 minutes before serving, add the sliced red bell peppers to the stew. They will add a bright, sweet flavor and vibrant color to the dish.

7. Season the stew with salt and pepper to taste. Adjust the seasonings if needed.

8. Serve the Hungarian Beef Stew hot, garnished with chopped fresh parsley. It pairs perfectly with Hungarian egg noodles, rice, or crusty bread.

Similar recipe dishes:
1. Goulash: Goulash is another popular Hungarian dish that is often confused with Hungarian Beef Stew. While both dishes include beef and paprika, goulash is a soup-like dish with more liquid, whereas the stew has a thicker consistency.
2. Chicken Paprikash: This Hungarian dish features chicken pieces cooked in a creamy paprika sauce. It shares similar flavors with Hungarian Beef Stew but offers a lighter alternative for those who prefer poultry.
3. Hungarian Cabbage Rolls: This traditional dish combines ground meat (usually a mixture of pork and beef) with rice and seasonings, wrapped in cabbage leaves and cooked in a tomato-based sauce. It is a comforting and satisfying dish.

Enjoy preparing and savoring this classic Hungarian Beef Stew recipe, and explore other flavorful dishes from Hungarian cuisine!

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