Hungarian-style stew
Description
Hungarian-style stew is quite labor-intensive to prepare properly, so it's best to make a large quantity at once. Especially since the stew tastes even better the next day. You can make Hungarian-style stew at the cottage with fresh vegetables—it turns out absolutely fantastic. To avoid hovering around the cauldron waiting for it to cook, start preparing it in the morning. While you're busy with other tasks, the meat will slowly simmer. When cooking outdoors, I put all the vegetables directly into the cauldron without pre-frying, and always add fresh herbs. Let the dish simmer slowly and then let it rest well! Good luck and enjoy!
Instructions
- 1
Step 1
Cut the meat into cubes.
- 2
Step 2
Sear the meat over high heat, then add wine.
- 3
Step 3
Simmer the meat under a lid over low heat for 35-40 minutes.
- 4
Step 4
Cut the carrots coarsely.
- 5
Step 5
Cut the onion into half-rings.
- 6
Step 6
Sauté the onion and carrot in a frying pan.
- 7
Step 7
Add the onion and carrots to the meat.
- 8
Step 8
Also fry the potatoes separately in oil.
- 9
Step 9
Add the potatoes to the cauldron and sprinkle with paprika.
- 10
Step 10
Thinly slice the cabbage and sauté with tomato juice.
- 11
Step 11
Place the cabbage in a cauldron, add garlic, and put the cauldron in the oven. Simmer for 40 minutes at 180 degrees. Then turn off the oven and let the stew stand for another 40 minutes inside.
- 12
Step 12
Can be served.