I'm sharing my own recipe for Hungarian Beef Stew. You may know it as Goulash, but the correct name for the dish in Hungary is Pörkölt. There are a few things that create the unique taste of Pörkölt: Paprika Paste (a more savory version of the powder with deep umami flavor and spice), Juniper Berries, and good quality Paprika powder. This recipe calls for beef, but you can also make it with lamb shoulder or even mushroom for a vegetarian version. Serve it with a cold cucumber salad and atop barley, pasta or potatoes for a hearty winter meal.
Serves 6-8
Prep time: 30 minutes
Cook time: 2.5-3 hours
Ingredients
-4 lbs stew beef or pot roast, cubed into 1.5" cubes.
-1 large onion, chopped
-2 banana or Hungarian peppers, chopped
-3 cloves garlic, minced
-2 tbsp paprika (I prefer a mix of smoked and sweet)
-2 tomatoes, cut into 4 wedges each
-6 sundried tomatoes, chopped
-6 dried apricots, chopped
-2 bay leaves
-6 juniper berries
-2 tbsp tomato paste
-1-2 tbsp paprika paste (based on your preferred spice level) I like this brand.
-2 tbsp worcestershire sauce
-1/2 cup beef broth
-Half a bottle to 3/4 bottle of good red wine
To Serve
-Sour cream
-Dill Pickles
Instructions
Preheat the oven to 300 degrees
1. Pat the beef dry and sprinkle with a good amount of salt and pepper. Add the beef in small batches to a hot oiled dutch oven or large oven-safe pot, browning nicely on all sides. Put the beef aside, leaving the brown bits in the pot.
2. Add the chopped onion and banana peppers to the pot and saute until soft on medium heat, about 8 minutes.
3. With the heat on med/low, add in the paprika powder and garlic, stirring quickly for 15-20 seconds.
4. Immediately add the 1/2 cup of beef broth so the paprika powder does not burn.
5. Add all other ingredients as well as the beef back to the pot. Top with the wine, making sure that the beef pieces are mostly covered (They don't have to be covered all the way, just bathing nicely in the sauce).
6. Cover and roast at 300 degrees for 2-3 hrs (until the beef is soft). Check once halfway through to taste and see if you need to add more salt, pepper, or paprika paste. Top off with water halfway through if the beef is beginning to look dry.
Serve with a dollop of sour cream and a side of pickles.
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