Beef Paprikash
Description
The dish is prepared without unnecessary complications. In Hungarian cuisine, paprikash is made with beef, pork, chicken, or any other meat. The key is to prepare stewed meat with a flavorful sauce. Some people find paprikash resembles a thick soup—and indeed it does. There is quite a bit of liquid, but it pairs perfectly with any side dish. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, wash, dry, and cut the beef into medium-sized pieces. Set the meat aside and prepare the onion. Peel and chop the onion, then add it to a skillet with melted lard or fat. Fry until lightly golden, then generously add paprika. At this stage, it's very important to stir the onion thoroughly so the paprika doesn't clump and no lumps form.
- 2
Step 2
2. If everything is done correctly, at this stage the homemade beef paprikash should look exactly like this. All the fat that was in the pan has been absorbed by the paprika.
- 3
Step 3
3. Now you can add the sliced meat. Mix everything thoroughly and season with salt to taste. If desired, you can also add other spices or herbs. Reduce the heat to minimum and simmer the meat.
- 4
Step 4
4. If there is too little meat juice, you can add a little water. Wash the sweet pepper, remove the seeds and stem, cut into small pieces, and add to the pan together with tomatoes (in this version, canned tomatoes are used; with fresh tomatoes, you can first remove the skin).
- 5
Step 5
5. Now simmer over low heat until the meat and peppers are fully cooked. That's the entire recipe for beef perkelte. Serve it hot, optionally garnished with fresh herbs.