The secret of a genuine Hungarian beef stew lies in the quality of the ingredients and the care taken. Good quality paprika is very important. We utilize the beef shank whenever feasible since the meat’s high collagen content contributes to its softness. If you have it, fry the onion in pork lard. It is no coincidence that this ingredient is used in authentic dishes in Hungary. If you follow the recipe’s instructions, the end result is guaranteed to be the wonderful sauce that is the hallmark of this sensational beef stew. Enjoy the video and have fun cooking!
Ingredients:
– 1,2 kg (~3 lbs ) beef shank
– 3 large brown onion
– 1 yellow wax ( or bell) pepper
– 2 medium tomatoes
– 4 cloves of garlic
– 3 tbsp of pork lard or cooking oil
– 2-3 bay leaves
– 1 tsp of ground caraway
– 3 tbsp of quality paprika powder
– 100 ml quality dry red wine
– salt, ground black pepper
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Onions Let us heat the lard Salt it a little Fry the onion until it is light brown, soft and translucent tomatoes and yellow pepper Cook over a medium heat for 5 minutes Add a little water and cook until almost all the liquid has evaporated Repeat this process 2-3 times
Remove the pan from the heat quality paprika beef shank Cut into larger cubes Back to the heat Sear until the color of the meat changes to a light gray-brown Pour in enough water to cover half of the meat Salt Ground black pepper Ground caraway Bay leaves Garlic
Cover and cook until the meat is tender (approx. 3 hours) Stir occasionally during cooking If necessary, replace the amount of water You ought to get such amazing sauce… The meat is almost tender! Quality dry red wine Cook for a further 10 minutes
