- 2 lbs stew meat
- 2 tbsp high heat tolerant oil or lard
- 2 medium onions -finely chopped
- 2 cloves of garlic -crushed
- 1 tsp ground caraway seed
- 2 tbsp good quality sweet paprika
- Salt and pepper to taste
- Cut up veggies:
- 2 lg vine ripe tomato
- 2-3 Anaheim peppers, add 1-2 hot peppers e.g. jalapenos to achieve your desired heat level
- 3 medium potatoes
- 3 carrots
- 1 parsnip
- 1 small celeriac root
- 1⁄2 bunch of parsley
- Dumplings – optional
- 1 egg
- 2 heaping tbsp white flour
Heat the fat and saute the onions in a 6-ish quart heavy pot until translucent.
Remove from heat, add garlic and spices.
Turn on medium heat and immediately add meat. Keep stirring until meat protein denatures on the surface and the meat cubes turn white on all sides. 5-6 minutes.
Add tomatoes and peppers. Keep stirring frequently until wilted and release moisture. 5-6 minutes. Add enough water to cover meat. Cover the pot and simmer until the meat is tender. 11⁄2 – 2 hours depending on the cut of the meat.
BONUS: at this point, you can enjoy this dish with mashed potatoes, rice or any of your favorite sides. It is called beef paprikás (pup-rhi-khaash) also, a very popular Hungarian dish.
Add the veggies and fill up water to generously cover everything. Bring to boil and cook on low until veggies are tender, about 10-12 minutes.
Add some parsley after plating. Enjoy!
You can add a can of kidney beans. No need to drain before adding.
You can add dumplings:
Add more water if needed to have at least 1 to 11⁄2 liquid on the top. Bring to boil.
Mix the egg with the flour and a pinch of salt. Add water, one spoonful of a time to make a paste about the thickness of sour cream.
Turn out the mixture onto a cutting board and flatten out to a 1⁄4” layer. Cut in half pinkie size dumplings directly into the bubbling soup. Stir to separate and boil for one more minute after all the dumplings are cut in.
*Recipe comes from XIT’s very own, Beata Gavaller