Instructions
1. Brown the beef
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Brown the beef cubes on all sides in batches. Remove and set aside.
2. Cook the onions & paprika
- In the same pot, sauté onions until golden.
- Remove from heat and stir in paprika (prevents burning).
- Add garlic and sauté 30 seconds.
3. Add beef & vegetables
- Return the beef to the pot.
- Add bell peppers and tomatoes.
- Pour in beef broth to cover partially.
- Add caraway seeds (if using), salt, and pepper.
4. Simmer
- Cover and simmer on low heat for 1.5–2 hours until beef is tender and sauce thickens.
- Stir occasionally and add more broth if necessary.
5. Serve
- Serve hot over:
- Nokedli (Hungarian dumplings)
- Egg noodles or pasta
- Mashed potatoes
- Garnish with chopped parsley.
⭐ Tips
- Use sweet Hungarian paprika, not smoked, for authentic flavor.
- Tougher cuts like chuck or brisket work best for braising.
- For a slightly thicker sauce, simmer uncovered for the last 15–20 minutes.
- Can make ahead — flavors deepen if allowed to rest overnight.
If you want, I can also make:
📌 A Facebook-friendly post
🎥 A short Darija cooking video script
📝 A blog-ready recipe card
Do you want me to do that?
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