Week 20 - Hungary

It is now September, but week 20 was way back in May. It has been that long since I have updated this mammoth task. However, we have stuck with it and I am currently sorting out recipes for week 34, even though we should be at week 36. But, I took some time off for holidays. I do know that my boys are going to groan, as in order to catch up they know we will be having multi-overseas meals!

Back to Hungary, I know we did it but I cannot remember what we had! After some searching through old shopping lists (I know that sounds weird, but I have a little notebook that I write lists in, so old ones are there) I found what we had. An old tested recipe, from a previous challenge. However, I should have done the Monkey Cake, as the weather was good in May for the yeast to do its magic.

Marha-Porkolt-(Beef-Paprika-Stew)

Source: http://toriavey.com/toris-kitchen

2 tbsp vegetable oil (I used olive)

1 large onion, minced

1 large garlic clove, minced

1/2 medium green bell pepper, chopped

1 lb. beef stew meat

2 tbsp sweet (mild) paprika - Hungarian paprika is best

1 tsp caraway seeds

1 large tomato, cored and chopped (I used a tin of chopped tomatoes)

Salt and black pepper to taste

1 tbsp chopped fresh parsley for garnish (optional)


Total Time: 2 Hours 15 Minutes

Servings: 4

1. In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
2. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
3. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
4. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
5. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles.