Used to share a flat for 6 months with an hungarian, and this recipe is pretty much the way he did it, still love it.
- 2 -3 lbs stewing beef, cut into cubes
- 1⁄2 cup bacon, cut into small pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon caraway seed (less if you like)
- 1 bay leaf
- 1 -2 green peppers or 1 -2 red pepper, in 1 inch pieces
- 1 1⁄2 cups beef stock (or water with stock cubes see stock cubes info on package)
- 1 1⁄2 cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)
- 3 -4 cloves garlic, minced or in cut in small pieces
- 1 big onion, cut small
- some sour cream, if you like it creamier (optional)
- 1⁄2 teaspoon hot paprika, if you like it hot (optional)
- fry bacon pieces in a deep pan for some minutes until the fat comes out.
- brown beef in bacon fat with the bacon, stirring.
- add onion and garlic cloves and brown, stirring.
- add pepper pieces and paprika and stir.
- add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
- Take out bay leaf and add sour cream if you prefer it.
- Serve with buttered noodles or with some bread dumplings.