Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Paprika-rich Hungarian beef stew — Hungary.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g stewing beef, cubed
- 2 onions
- 2 peppers, sliced
- 3 garlic cloves
- 2 tbsp sweet paprika
- 1 x 400g tin chopped tomatoes
- 400 ml beef stock
- 1 tbsp oil
- Soured cream (sour cream), to serve
Optional extras
- 1 tsp caraway seeds
Method
- Heat the oil in a large casserole and brown the beef in batches over a high heat. Remove to a plate.
- Cook the onions and peppers in the same pan for 6 minutes, until softened.
- Take the pan off the heat and stir in the paprika and garlic — off the heat so the paprika doesn't scorch and turn bitter.
- Add the tomatoes and stock, return the beef with the caraway seeds, and season.
- Cover and simmer very gently for 1 hour 30 minutes, until the beef is completely tender and the sauce is a deep brick-red.
- Taste and adjust the seasoning. Serve with a swirl of soured cream and cauliflower mash.
Swaps and tips
Add the paprika off the heat so it doesn’t turn bitter. Serve with cauliflower mash instead of dumplings or bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 17 g | 7 g | 20 g | 441 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
