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- Preparation and cooking time
- Serves 4
A warm and hearty dish from the flats of Hungary, adapted to the high hills of Transylvania.
- 400g beef (diced)
- 2 medium white onions
- 2 teaspoons smoked paprika
- 2 carrots
- 1 celery stick
- 2-3 garlic cloves
- 1 red pepper
- 2 vegetable stock cubes
- 1 tablespoon tomato puree
- 2 fresh tomatoes,chopped or 1/2 tin of chopped tomatoes
- 6-800g white potatoes
- fresh parsley
- STEP 1Season the beef with salt. Cut the onions in half, then slice from top to tail (julienne). Take a heavy saucepan, add 3 tablespoons of oil and put it on the cooker. When hot, add the beef chunks and shuffle them around. After a minute or two, add the onion and keep stirring until beef has browned. Add the smoked paprika, enough water to cover the meat 2/3 of the way and 1 stock cube. Reduce the heat, cover and simmer for 30 to 45 minutes depending on the size of the beef chunks, stirring more often in the first 15 minutes.
- STEP 2In the meantime, chop the carrots, celery, garlic and pepper as fine or as roughly as you prefer. Add them to the saucepan after the 45 minutes have past, with the tomato puree and chopped tomatoes. Keep cooking for another 15 minutes.
- STEP 3In the meantime, peel and dice the potatoes (bite size). Add them to the pot after the 15 minutes have past, add the second stock cube and enough water to cover everything in the pot 2/3 of the way and cook until the potatoes start crumbling.
- STEP 4Serve with chopped fresh parsley, some crusty bread to mop the sauce and some fresh chili, like 'Hungary' people do! :) Enjoy!