I again find myself in disbelief to find a Hungarian Stew without paprika. I honestly thought the paprika is what made it Hungarian.
There are, of course, lots of onions. This is definitely a prerequisite to a Hungarian stew. The onions cook down nicely, so they end soft and delicious.
The bacon is a great addition. Who doesn’t love bacon and the flavor it provides.
I used beef precut for stew meat, so I am not sure what cut it was. It cooked very nicely. The end result was a tender piece of meat that had soaked up all the flavors in the stew.
I served the stew over egg noodles. The sauce was super thin, but had amazing flavor.
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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