BEEF PAPRIKA - MARHA PÖRKÖLT

Use only Hungarian Paprika. You could put in 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” ruins everything you put it on. But first, read the truth about Hungarian Paprika.

BEEF PAPRIKA
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.