Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Hungary's national dish is a beef stew flavored with paprika and caraway seeds. As one reader said, "This dish was fabulous! So close to authentic that my husband said it reminded him of the cafe in Budapest where we recently had it."Browning the meat first yields the most flavorful result. You can also serve over egg noodles.

Micol Negrin
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.

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  • Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.

Nutrition Facts

242 calories; calories from fat 23%; fat 6.1g; saturated fat 2.6g; mono fat 2.3g; poly fat 0.4g; protein 24.2g; carbohydrates 22.4g; fiber 2.5g; cholesterol 47mg; iron 2.8mg; sodium 517mg; calcium 31mg.
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