You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Beef stewed Hungarian style

A light and simple dish for lovers of Hungarian cuisine and its main ingredients - beef and paprika. The meat becomes very soft from long stewing, with a spicy paprika flavor.

beef braised Hungarian-style

Composition:

  • beef – 750 gr.
  • onion – 2 medium sized pieces
    • .
  • tomato paste – 100 gr.
  • white dry wine – 1 tbsp.
  • dry paprika – 4 tbsp.
  • salt, pepper – to taste
  • vegetable oil for frying

Cooking:

In a thick-bottomed pan, fry the finely chopped onion until golden. Cut the beef into small pieces and fry lightly with the onions. After that add paprika, salt, pepper, wine and tomato paste to the meat, cover with a lid and stew until ready, adding wine or broth if necessary, – about 1 hour.
Serve with any garnish.
Bon appetit!

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
cider parsley chocolate paste cheese jamon salad sour cream semolina tea sourdough glucose pectin rice vermicelli cranberry mayonnaise rolled oats capelin stomachs couscous dried apricots dill rum turkey leavening agent waffles chocolate cilantro paprika mackerel egg white mint vinegar plums tomato juice liquor sea cocktail green peas coffee patisson butter heart apricot breadcrumbs parmesan oat flour beans olive oil goose meat garnet margarine
Selections