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
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.