Beef or Veal Stew


Although, strictly speaking, this dish is of Hungarian origin, it is so popular in Austria, and has been adopted for such a considerable length of time, that I think I am justified in including it in this section.


  • lbs of beef
  • 5 or 6 onions
  • 1 or 2 cloves of garlic
  • a few caraway seeds
  • 1 tablespoon of paprika, salt and pepper.


Melt some fat in a casserole and, when hot, add the sliced onions and cook till they begin to brown. Then add the beef, cut in 1 inch cubes, the garlic, crushed with a knife, the paprika, and the caraway seeds. Season with salt and pepper. Cover the casserole and cook till the meat is slightly browned. Now add either sufficient hot stock or water to cover the meat and simmer for 1½ to 2 hours. Serve in the casserole in which it was cooked. Dumplings of some kind are eaten with this or sometimes homemade ribbon macaroni or noodles.