When I saw this recipe I thought to myself that it couldn’t possibly be Hungarian, there was no paprika called for. Everything Hungarian Beef Stew I have ever made has had a ton of paprika.
So I didn’t have high hopes.
The recipe does have a lot of onions, which is also typical of Hungarian dishes. Sliced thin they cook down very nicely. Mixed with the bacon, they give the dish a huge amount of flavor.
The stew meat cooks own very well too. It ends up being very moist and flavorful.
Mixing in the sour cream makes this stew very rich and creamy.
I served the stew over egg noodles. It was a nice bite of noodle and stew.
Even without the paprika, this was delicious. I would definitely make it again!
HUNGARIAN BEEF STEW
5 Onions, Sliced Thin
6 Tablespoons Butter
2 Pounds Beef, Cut Into Strips or Chunks
1/2 Teaspoon Salt
Dash Marjoram
1/4 Teaspoon Pepper
1 Clove Garlic, Mashed
3/4 Cup White Wine
1/2 Pound Bacon, Chopped
2 Cups Sour Cream
Sauté onions and bacon in butter until tender. Add meat, salt, marjoram, pepper, garlic and wine. Simmer until meat is nearly tender, about 1 hour. Stir in sour cream and continue cooking until meat is tender - 15 to 30 minutes longer. Serve over egg noodles.
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