Hungarian Beef Peppers (Print)
Hungarian beef, gently braised with peppers in a rich sauce. Tastes great with potatoes or pasta.
# Ingredients:
→ Toppings (optional)
01 -
Fresh parsley
02 -
Fresh dill
03 -
Sour cream
→ Spices and Extras
04 -
480 ml beef broth
05 -
425 g diced tomatoes (about 400 ml canned)
06 -
3 tbsp mild Hungarian sweet paprika
→ Veggies and Herbs
07 -
1 bay leaf
08 -
1/2 tsp caraway seeds, lightly crushed
09 -
1/2 tsp dried oregano
10 -
2 garlic cloves, chopped
11 -
1 green bell pepper, diced
12 -
1 red bell pepper, diced
13 -
1 onion, diced
→ Fats and Oil
14 -
2 tbsp olive oil
→ Beef and Seasoning
15 -
2 tbsp all-purpose wheat flour
16 -
Black pepper
17 -
Salt
18 -
900 g beef chuck, cut into 2–3 cm cubes
# Steps:
01 -
Remove the bay leaf, then take it off the heat. Add some fresh dill, parsley, or a dollop of sour cream if you want. You can enjoy it with mashed potatoes, rice, buttered noodles, or just as is.
02 -
Once it's been an hour, take the lid off. Give everything a good stir. Let it simmer gently for another hour without a lid, so the sauce thickens up and the beef gets super tender. Stir now and then so nothing sticks.
03 -
Bring it all to a boil, then turn the heat to low. Pop the lid on and let it gently bubble away for an hour.
04 -
Pour in the chopped tomatoes and beef broth. Toss in the bay leaf and get the beef and all its tasty juices back into the pot.
05 -
Sprinkle in the paprika, oregano, and caraway. Stir them into the veggies and let them sizzle just a bit to wake up the flavors.
06 -
If you need more oil, add it now and lower the heat a bit. Toss in the onions and let them soften for around 3–5 minutes. Then put in the bell peppers and garlic for another 2 minutes.
07 -
Heat the olive oil over medium-high heat in a big Dutch oven. Drop in the beef cubes in a single layer so they brown up nicely. Let each side cook for about a minute until you get a crust. Take the beef out and do the next batch if needed.
08 -
Toss the beef chunks with salt, pepper, and flour in a big bowl. Make sure everything's nice and coated.
# Notes:
01 -
Hungarian sweet paprika really makes the flavors pop. This dish tastes even better made the day before, since the flavors soak in as it sits.