MY COOKBOOK

MY COOKBOOK
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24.3.10

BEEF PAPRIKA - MARHA PÖRKÖLT



First, read the truth about Hungarian Paprika here

1 kg lean beef, cubed
2 medium onions, diced
1/4 cup oil
3-4 Tbsp Hungarian sweet paprika
salt, pepper
1/2 tsp caraway seeds
1 green pepper, diced
1 tomato, crushed
14% sour cream

• Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the cubed beef and brown lightly; turn to sear every side.
• Stir in the paprika and the caraway seeds.
• Stir in the green pepper and the tomato.
• Add water to cover half way up the meat.
• Bring to slow, steady simmer, cover with lid and cook for 1-1 1/2 hours.
• Add more water if necessary, so the stew doesn’t burn.

• When meat is tender simmer uncovered for 15 minutes to reduce sauce.
• Serve over Egg Dumplings with sour cream on the side.

Use real Hungarian Paprika. You would need a truckload of Spanish paprika and still not get the taste, color and aroma that real Hungarian Paprika gives to a dish. The same with sour cream; use the real stuff – just use it sparingly. The slop they call “light sour cream” or “no fat sour cream” just ruins everything you put it on.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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