Hungarian stew does not have red peppers, oil, or carrots. We use green peppers if any peppers at all, lard, and potatoes. I won’t make or try this as I don’t want to dishonor my Grandfather and his country.
The beef was so fork-tender. I can't wait for leftover as I bet it will be even better after sitting overnight. I did thicken the sauce a tiny bit at the end with cornstarch. A bit of work, but not too bad. The house smelled wonderful all day. Would make again.
Made it exactly as written. Took nearly an hour longer to cook the vegetables all the way through. Beef was dry and tough. Flavor was nothing to write home about - sort've tasted a little like Campbell's Chunky Beef Stew with less sodium. The broth is also copious and thin as water. This is a pretty uninspiring stew.
We converted this to a slow cooker recipe. It turned out really good with the meat tender and the potatoes perfect. The paprika really provided a nice flavor. Our full review with pictures can be found here: http://www.nickandalonakitchen.com/2016/03/slow-cooker-hungarian-beef-stew.html
Every nation have their own taste, but the original hungarian beef stew doesn't contain olive oil, flour, carrots and bell pepper. Instead of oil we use lard or diced raw (or smoked) fatback. Put the lard in the saucepan when it's hot enough put the onions and soften it, then add all the beef and wait until it's get whitened. Then add the salt and the paprika. Keep cooking without water for 1-2 minutes. Not more! (if you burn the paprika it's get bitter). Add 1-2 cup water and the rest of the spices. Keep cooking on low heat for about 3-4 hours, check in every 10-15 min and add some water if needed. When you feel the beef is almost ready, add one raw paprika (google for TV paprika) and one tomatoe (and the potatoe if you prefer). Cook for another 30 minutes and you are done.
The broth ended up too thin. The entire dish was fairly bland. Even after simmering for such a long time, the meat was still tough and the potatoes and carrots hadn't absorbed any of the flavor.
Great recipe. Subbed sweet potato for the fingerlings and added parsnip and extra wine. Also used Cornstarch to thicken toward the end. Served 6 during the 2016 Blizzard in Philly and everyone loved the Stew (and that someone was cooking for them during a blizzard).
Will be on frequent rotation here. Was worried about caraway seeds but necessary for the Hungarian taste. Flavor profile was different than usual Indian Italian Chinese etc. but in a good way. Made it exactly per recipe and wouldn't recommend anything different except possibly more paprika. Oh and final cooking t
The caraway is essential. And don't skimp on the paprika. I used more beef broth than called for - I needed more to cover the vegetables. Also added a few mushrooms. This was a big hit with the whole family from my Hungarian Dad ("not exactly goulash, but very good") to my finicky niece ("Can I just pick out the mushrooms?"). Good for a large group since it has so little to do at the end.
Followed the recipe except for the red bell pepper and caraway seeds. They were not in my cupboard.