Hungarian Beef Stew

Name: Hungarian Beef Stew (Gulyás)
Yield: Serves 4
Cuisine: Hungary
Ingredients: salt and pepper; 1½ lb/750 g lean beef for stewing; 2 cloves garlic; 2 cups/500 ml water; ¼ tsp caraway seeds; 1 tbsp oil; 1½ lb/750 g onions, chopped; 2 oz/60 g piece smoked bacon, cut in lardons; 2 tbsp paprika; 4-6 small hot red cherry peppers, trimmed (optional); 1 lb/500 g potatoes, peeled and cut in 1 in/2.5 cm dice; 2 tomatoes, peeled, seeded and chopped; 1 green bell pepper, cored, seeded and sliced

Gulyás

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This stew includes potatoes so no accompaniment is needed, though small dumplings or spätzle may be added.

Ingredients

1 tbsp oil
2 oz/60 g piece smoked bacon, cut in lardons

Europe
Hungary
Dinner
Spicy
Gluten-free
Eastern Europe

Method

Heat the oven to 350°F/175°C. In a casserole, heat the oil and fry the bacon lardons until lightly browned and their fat is rendered. Stir in the onions, cover and cook over very low heat stirring often, until very soft and transparent, at least 20 minutes. Stir in the paprika and cook for 2 minutes longer.
Meanwhile, trim the beef and cut it in 1 ½ in/4 cm cub