- 2 medium onions, roughly chopped
- 2 tablespoons lard
- 1.1 kg stewing steak, cubed
- 5 cloves garlic, crushed with a few caraway seeds and a little salt
- 2 tablespoons Hungarian paprika
- 2.8 litres warm beef stock
- ½ a tin of chopped tomatoes
- 2 green peppers, cut into rings
- 500 g potatoes, diced
- Pre-heat the lard to a low temperature in large pan.
- Add the onions, and stew until glossy, but not brown.
- Add the beef cubes and cook for about 10 minutes, stirring occasionally.
- Remove from the heat, add the garlic mixture and the paprika and stir.
- Once the paprika has stewed for 20 seconds or so, add the warm beef stock. Do not allow the paprika to over cook or it will taste bitter.
- Return to the heat, cover and stew, still at a low temperature, for about an hour.
- Add the tomatoes and peppers and simmer slowly for a further 30 minutes, adding to water, to maintain a soup-like consistency if necessary.
- Finally, add the potatoes and cook until they are done.
Serve with small dumplings, which should be added a few minutes before the end of the cooking time.
--JuliaBalbilla 09:40, 24 March 2009 (UTC)