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Serves- A bunch of people
2 lbs. beef cut into 1" cubes
2 Tbsp.+ Bacon lard or butter
2 small to medium Yellow Onions, chopped
4 Garlic Cloves, chopped
1 Banana Pepper, chopped (DO NOT use Bell or Red peppers. If pepper is not available just leave out.)
2 cups Potatoes and Carrots, chopped (optional)
1/3 cup Sweet Paprika* (I like a lot)
1 Tbsp. Hot Paprika* (Leave this out for a Mild version, add more for hotter version)
1 to 2 tsp. of Fennel (optional)
1 to 2 tsp. Caraway seeds
1 tsp. salt (salt to your taste)
1/2 tsp. black pepper
1 Quart Water

Small container Sour Cream (optional)
Crusty Bread

*Try to use paprika imported from Hungary. Other brands aren't as flavorful.

Salt and pepper beef cubes. In a large stew pot melt lard. Brown onions in lard. Add beef, paprika, fennel, 1/2 tsp salt, black pepper and chopped peppers. Mix well. Cover. Let beef simmer in its own juices for at least 1 hour on low heat. Add water, potatoes/carrots and remaining salt. Cover and simmer until potatoes are done and meat is tender, at least 30 more minutes. Serve with crusty bread and sour cream (a dollop per bowl is usually plenty).

Please note I make this recipe the old fashioned way - without measuring, with bacon lard and to my taste. You should taste the stew often during the cooking to make sure you will like the out come. Feel free to add more salt, or increase/decrease the amount of paprika whatever.

Written by:
Mariann Krizsan

Developed by:
Generations of Hungarians, but most recently my Mom, Ilona Krizsan

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