Sauté Onions: In a heavy pot or Dutch oven, heat lard or oil over medium heat. Add chopped onions and cook until golden and soft — this is the base of the flavor, so take your time.
Add Garlic & Paprika: Remove the pot from heat briefly to stir in the garlic and sweet paprika (to prevent burning). Return to low heat.
Brown the Beef: Add the cubed beef and stir to coat with the paprika mixture. Season with salt, pepper, and (if using) caraway seeds.
Add Veggies & Simmer: Add diced tomatoes and bell pepper. Stir well. Add just enough broth (or water) to barely cover the meat.
Slow Simmer: Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally. The beef should become melt-in-your-mouth tender, and the sauce should thicken naturally.
Adjust Seasoning: Taste and add more salt or paprika if desired. If the sauce is too thick, add a splash of broth or wine.
🍽️ How to Serve:
Over nokedli (Hungarian dumplings)
With buttered egg noodles, mashed potatoes, or crusty bread
Add a dollop of sour cream for extra richness (optional)
📝 Notes:
Use real Hungarian paprika for the most authentic flavor — it makes a huge difference!
For a spicier version, mix in a bit of hot paprika or a sliced chili.
Can be made ahead — it tastes even better the next day!
Would you like the nokedli (Hungarian dumpling) recipe to go with it?
