Simple Hungarian Stew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This simple Hungarian stew recipe is a delightful and hearty dish that will warm you up on a chilly day. Made with tender chunks of meat, fragrant spices, and a rich tomato-based sauce, this stew is bursting with flavor. It's easy to make and requires just a few basic ingredients, making it a perfect weeknight meal. Serve it with crusty bread or over a bed of rice for a complete and satisfying dinner.

Keywords: Hungarian stew, hearty, flavorful, easy, comforting.

simple hungarian stew recipe details

Simple hungarian stew recipe, recipe Rating: 4.6
Number of votes:107

Simple food that warms the heart. This is extreme comfort food. This is a recipe that is over 150 years old from my great-great-grandmother. Beef and sauce, slow cooked and mixed in with a little love. You won’t regret making this. Try serving over noodles.
Ready in: 3 hours 15 mins

Ingredients

Serves: 6

• 4 pounds eye roast, cubed
• 1 teaspoon salt
• 4 roasted red peppers (home roasted is better)
• 3 tablespoons tomato paste
• 3 tablespoons vinegar
• 1/3 cup sweet paprika
• 3 tablespoons butter
• 3 large yellow onions, sliced
• 6 carrots, peeled and cut into sticks or rounds
• 1 bay leaf
• 1 1/2 cup beef broth
• Sour cream to taste (garnish)
• Salt and pepper to taste

Preparation method

Prep: 15 mins | Cook: 3 hours

1. Preheat oven to 325 degrees F.
2. Lightly salt beef and place in Dutch oven.
3. In food processor or blender, pulse peppers, tomato paste, vinegar, and paprika until smooth.
4. Heat butter in skillet over medium-high heat until very hot; add onions and cook stirring occasionally until onions turn brown, about 10 minutes.
5. Stir in blended pepper mix, then add the onions and peppers to the Dutch oven with the beef. Add carrots and bay leaf.
6. Cover and bake on middle rack for 2 to 2 1/2 hours, until meat is tender.
7. Add beef broth, more salt to taste, and put back in the oven for 30-45 minutes. Skim off fat and serve, garnishing with sour cream if desired.