Hungarian Beef Stew (Marhapörkölt)

Ingredients:

• 1 kg beef (stewing beef), cut into cubes
• 2 large onions, finely chopped
• 2 tbsp lard or oil
• 2–3 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 1 tomato, chopped (or 2 tbsp tomato paste)
• 1 green bell pepper, chopped (optional)
• 1 tsp caraway seeds (optional)
• 400–600 ml water or beef broth (added gradually)
• Salt and black pepper to taste

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Instructions:

1. Heat lard or oil in a heavy pot over medium heat.
2. Add onions and cook slowly until soft and golden brown.
3. Remove pot from heat and stir in paprika quickly (do not burn it).
4. Add beef cubes and coat well in the onion-paprika base.
5. Return to heat and sear lightly.
6. Add garlic, tomato, and bell pepper.
7. Pour in a small amount of water or broth.
8. Cover and simmer on low heat for 1.5–2.5 hours, stirring occasionally.
9. Add more liquid as needed until beef becomes tender and sauce thickens.
10. Season with salt, pepper, and caraway seeds if using.