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- 60 ml sunflower oil or lard
- 225 g onions, sliced
- 600 g haunch or shoulder of venison, cut into 2.5 cm cubes
- 1 bulb garlic, crushed
- 1 tablespoon Hungarian paprika
- ½ teaspoon or more of Cayenne pepper
- 50 g plain flour
- 2.5 litres warm beef or game stock
- 450 g carrots, scraped and cut into thick sticks
- ½ a tin of chopped tomatoes
- 500 g mixed peppers, thinly sliced
- 600 g potatoes, peeled and cut into thick sticks
- Preheat the oil or lard to a low temperature in large pan.
- Add the onions, and stew until glossy, but not brown.
- Increase the heat.
- Add the venison cubes and cook for about 10 minutes, stirring occasionally.
- Add the garlic and cook until golden.
- Remove from the heat and stir the paprika and Cayenne.
- Return to the heat and stew for 20 seconds or so, then add the flour. Do not allow the paprika to overcook or it will taste bitter.
- Stir and slowly add the warm beef stock.
- Bring to the boil, reduce heat, cover, and allow to simmer, for about half an hour.
- Add the carrots and the potatoes and cook until almost done.
- Finally add the tomatoes and peppers and simmer slowly for a further 10 minutes.
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