Instructions:
- Sauté the onions:
- Heat lard or oil in a large pot over medium heat.
- Add chopped onions and cook until golden brown (about 7-10 minutes).
- Add paprika & beef:
- Remove from heat (to prevent burning the paprika) and stir in sweet paprika.
- Add the beef cubes, season with salt, black pepper, and caraway seeds, and return to medium-high heat.
- Sear the beef until browned on all sides.
- Simmer the stew:
- Stir in minced garlic, diced bell pepper, and chopped tomato (or tomato paste).
- Pour in beef broth and red wine. Add a bay leaf if using.
- Bring to a boil, then lower the heat, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
- Final adjustments & serving:
- Once the beef is tender and the sauce has thickened, check for seasoning. Adjust salt and pepper if needed.
- Serve hot over nokedli (Hungarian dumplings), egg noodles, mashed potatoes, or crusty bread.
👉 Tip: For a smokier taste, add a touch of smoked paprika or a few slices of spicy Hungarian sausage during cooking.
Would you like a traditional nokedli dumpling recipe to go with this? 😊