Monday, July 1, 2013

Beef Paprika Stew with Pasta

        This particular paprika dish is quite common in Hungary. Hungarian cooking is all about paprika, we have many many dish in what we add paprika. Many stew recipes call for cooking with white wine, but I made it without.
         Beef Stew is similar to another dish with name ``goulash`` which has the same origin and ingredients, only goulash is slightly more soupy.


0,5 kg beef cubs
1 big onion
1 capiscum (green bell pepper)
2 tomato
1 carrot
3 bay leafs
1 dl white wine
1 clove garlic minced
2 tsp green bell pepper
5-6 tsp red paprika
pinch salt and caraway seeds

1. Clean and chop the onions and carrot into pieces. Warm up the cooking oil, and steam the onion in it.

2. Then, pull down the onion from the hot plate, put the ground red pepper, caraway seeds and black pepper and add the beef in it. If you wish to use wine than now it will be the time to put inside.

3. Add enough water to cover meat add the bay leafs and garlic. Stir and bring to a boil.

4. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 30 minutes. If needed add more water to keep it from getting dry. Cut the capiscum (green bell pepper) tomato and salt.

5. Cover the pot with a topper and steam the beef until the meat is tender and the sauce is thick.

Serve it with pasta, noodles or rice.


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