Ferenc sends this recipe adapted from https://zsuzsaisinthekitchen.blogspot.com/2008/11/beef-paprikas-marha-prklt.html
First, read the truth about Hungarian Paprika here. Even better, get yourself some homegrown Hungarian paprika like we are privileged to get.
1 kg lean beef, cubed
2 medium onions, diced
1/4 cup olive oil
4 Tbsp Hungarian sweet paprika
salt, pepper
1/2 tsp caraway seeds
1 green pepper, diced
1 tomato, crushed
• Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the cubed beef and brown lightly; turn to sear every side.
• Stir in the paprika and the caraway seeds.
• Stir in the green pepper and the tomato.
• Add water to cover half way up the meat.
• Bring to slow, steady simmer, cover with lid and cook for 1-1 1/2 hours.
• Add more water if necessary, so the stew doesn’t burn.
• When meat is tender simmer uncovered for 15 minutes to reduce sauce.
• Serve over buttered egg noodles or homemade Nokedli (see photos below for recipe).
Use real Hungarian Paprika. You would need a truckload of Spanish paprika and still not get the taste, color and aroma that real Hungarian Paprika gives to a dish.
Or can be served with these cheese noodles:
German Cheese Spaetzle (Schwäbische Käsespätzle) or Cheesy Nokedli
INGREDIENTS
- 6 tablespoons butter
- 1 batch Homemade German Spätzle (about 5 cups cooked Spätzle, can use store-bought if preferred), can be made in advance and refrigerated until ready use, then let warm to room temperature before. When making the spatzle/nokedli boil in small batches and remove with a Chinese wire strainer to a bowl of ice water, so they don’t get soggy.
- 2 very large onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Gruyere
- Salt
- Preheat the oven to 400 degrees F.
- Butter a 9×13 oval casserole dish.
- Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
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Another way of using leftover nokedli is to fry it on medium heat in butter or oil and when very lightly browned, add scrambled eggs to it. Keep stirring until the eggs are done. Season it and you’re done. Simple but filling breakfast. Don’t dry out the noodles when frying.
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