Let me share again a very typical and traditional Hungarian dish which varies recipe varies in every household. This hearty dish looks great and tastes great too, and the fact that you can eat the plate afterwards is just a bonus. The slowly tenderized beef and wine stew-pot creates a gorgeous gravy which permeates the bread into the crust which is absolutely delicious.
750 g diced beef
2 tablespoon oil
2 onion, finely chopped
2 cloves of garlic, mashed
1 tablespoon paprika powder
1 tablespoon marjoram
2 teaspoon ground black pepper
200 ml red wine
4 small bread for serving
Brown the onion and garlic. Remove from the stove while adding the paprika powder, stir quickly to mix well with the onion and add the diced beef. Stir well before putting back on the stove. Cook for 5-10 minutes to seal the meat then season with marjoram, salt and pepper.
Add 50-100 ml of red wine and cook on low slowly for 2 hours. From time to time stir and replace the evaporated liquid with wine and water if needed, never allow it to dry out.
Remove the inside of the bread, which you can be used for other dishes or bread crumbs. Serve the stew hot in the bread, offer a little sour cream on the side.
Tip: Add some mushroom to the stew
Prep time:15 Cooking:120
Calories and nutrition:
Calories: 384 Carbs:6.3 g Protein: 43.5 g Fat: 11