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This reminded us of our trip to Hungary and my kids devoured it.

Hungarian Beef Paprika Stew
Recipe type: Main
Cuisine: Hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 tablespoons vegetable oil
  • 1 large onion, minced
  • 1 large garlic clove, minced
  • ½ medium green bell pepper, chopped
  • 1 pound beef stew meat
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 large tomato, cored and chopped
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh chives for garnish
  • Sour cream
  1. In a large stock pot, heat vegetable oil over medium heat. Add minced onion and saute for about 8 minutes until softened.
  2. Add the garlic and green bell pepper. Continue to saute for another 5 minutes until garlic is fragrant and bell pepper is tender but still crisp.
  3. Add the beef to the pot and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat is browned.
  4. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pot. Pour 4-5 cups of hot water into the pan, until the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 1 hour and a half, replenishing the water as needed to keep it from getting dry.
  5. The stew is ready when the meat is tender and the sauce is thick.
  6. Season with additional salt and pepper to taste before serving, if desired.
  7. Serve over noodles or potatoes.
  8. Garnish with chopped chives and sour cream, if desired.