Traditional Hungarian Beef Stew with Smoked Paprika

Method

1. Separate and wash lettuce leaves. Place in large bowl.
2.  In a separate bowl, mix water, vinegar, sugar, and salt. The mixture can be adjusted a bit according to your taste.
3. Pour over lettuce. Use your hands to mix the lettuce well with the liquid.
4. Let sit for 20-30 minutes at room temperature. Refrigerate.NOTE: The salad tastes better after a day of sitting in the refrigerator.

Hungarian Beef Paprikash

Ingredients

• 500 grams stewing beef trimmed and cubed
• 2 large onions
• 2 cloves garlic crushed
• 1-2 tomatoes quartered
• 1 bell pepper large quartered
• 2 tbsp paprika (smoked or mild)
• 1 tbsp sea salt
• 1/2 tbsp pepper
• 250-500 grams sour cream or creme fraiche (depending on diet and taste)
• 1 tbsp olive oil or butter

Method

1. Heat oil or butter and brown your onions until golden brown
2. Add in your garlic, tomatoes and bell pepper and sauté
3. Add in your paprika, salt and pepper and mix well
4. Add in your meat, mix and warm through
5. Add 1/4 cup of water and cover on medium-low for 1-2 hours, adding a little water whenever you check on it to make sure there is enough for the sauce

Garnish with fresh parsley

 NOTE: If you want to add sour cream, bring the stew to a full boil , add in the sour cream mixing continuously, and turn it off. It is now done.

If you want to add mushrooms, once the beef is soft and tender, add the mushrooms to the top and cook another 10 minutes. Add in sour cream after this if you wish for both in your stew.

Serve over rice, pasta, potatoes or nokedli. If you like it hot, add chili flakes or Eros Pista (traditional Hungarian hot pepper paste) to your plate. Delicious!

Conclusion; In our home we make Hungarian paprika stews often and this variation gives an added flare to a classic recipe.