👩🍳 Instructions
1. Sauté the base:
In a large pot, heat lard or oil. Add the onions and sauté slowly until golden and soft (10–15 min). This forms the flavor base.
2. Add paprika and meat:
Remove from heat briefly and stir in paprika (to avoid burning). Add garlic, caraway, tomato paste, and beef cubes. Return to heat, stir well, and brown the meat gently for a few minutes.
3. Add vegetables and simmer:
Add carrots, parsnips, celery, bell pepper, wax pepper (if using), and just enough water or broth to cover everything. Add bay leaf, salt, and pepper. Simmer, covered, over low heat for 1.5–2 hours, until the beef is very tender.
4. Add potatoes at the end:
Add the diced potatoes in the last 20–30 minutes of cooking, so they don’t overcook and become mushy.
5. Serve:
Ladle into bowls and garnish with chopped fresh parsley or a dollop of sour cream (optional).
🍞 Traditional Serving Suggestion:
Serve hot with csipetke (tiny Hungarian pinched noodles), crusty bread, or fresh white rolls. A glass of red wine or cold beer goes beautifully with it.
💡 Tips:
- For a spicier version, use a bit of hot paprika or add a Hungarian hot pepper.
- This dish is naturally dairy-free and gluten-free if you skip the noodles.
- Leftovers are even better the next day!
Would you like the csipetke (pinched pasta) recipe too, or a slow cooker version for busy nights?