Fork tender chunks of beef, cooked low and slow in a classic, Hungarian paprika-based sauce. Finished with a bit of sour cream. Serve over egg noodles or mashed potatoes.
1 1/2lbboneless beef roast, cut into 1-inch cubes or stewing beef cubes
Salt and freshly ground pepper
1Tablespoonvegetable oil, plus more, as needed
1cuponion, diced
1/2red bell pepper, diced, (optional)
Pinchsalt
1/4cupred wine, to deglaze pan
2 - 3Tablespoonsweet Hungarian paprika, to taste
1teaspooncaraway seeds, (optional) crushed with a mortal and pestle
1/2teaspoondried marjoram, or 1/4 teaspoon oregano
1/2teaspoondried thyme leaves
Pinchcayenne pepper, or hot paprika (optional)
3cupsbeef broth, low-sodium, recommended
3Tablespoonstomato paste
2 clovesgarlic, crushed
1/2teaspoonbrown sugar, (optional)
1bay leaf
To finish:
Salt and freshly ground pepper, to taste
1/4 - 1/3cupsour cream, at room temperature
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Instructions
Cut beef into 1-inch cubes and season with salt and pepper. Heat oil in a Dutch oven or large, heavy skillet (with a lid) over medium-high heat. Add the beef cubes in 2-3 batches, without over-crowding the pan, and cook until browned on all sides. Remove beef to a bowl. Add a bit more oil between batches and brown remaining beef.
Reduce pan heat to medium. Add a bit more oil to the pan, if needed, then add the onion. Cook, stirring, until the onion is softened and starting to colour a bit. Add the wine (or an equal amount of water) and allow to cook until the wine has mostly disappeared, about 2 minutes.
Return the beef to the pan, then add the spices, beef broth, tomato paste, garlic and brown sugar. Stir to combine. Bring to a boil. Add a bay leaf to the pot, reduce heat to medium-low, cover the pot with a lid and allow to simmer for 45 minutes.
After 45 minutes, remove the lid, stir, then continue simmering for an additional 45-60 minutes, stirring occasionally, until the sauce has thickened and the beef is tender. Watch closely at the end of cooking (as the sauce thickens), so it doesn't reduce too much and scorch. Add a bit of water, if necessary.
Remove and discard the bay leaf. Taste sauce and add additional salt and pepper, as needed. Finally, stir in the sour cream and heat just until warmed. Try not to boil the mixture after you have added the sour cream.
Serve warm over egg noodles or mashed potatoes. Store left-overs in the fridge up to 3 days or freeze up to 3 months.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find Step-by-Step photos of making this recipe.