Marhapörkölt (Hungarian Paprikash Beef Stew)

Ingredients

• 1 kg beef (chuck or shin), cubed
• 2 large onions, finely chopped
• 2 tbsp lard or oil
• 2 tbsp Hungarian sweet paprika
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp caraway seeds (optional)
• 1 green bell pepper, chopped (optional)
• 1 tomato, chopped (optional)
• 2 cloves garlic, minced
• 150–250 ml water or beef broth

Instructions

1. Heat lard in a pot. Add onions and cook slowly until soft and lightly golden.
2. Remove from heat; stir in paprika (do not burn).
3. Add beef, salt, pepper, caraway, garlic, pepper, and tomato.
4. Return to low heat, cover, and let the beef release its juices.
5. Add a little water if needed; simmer gently 2–2½ hours until tender.
6. Adjust seasoning; sauce should be thick and rich.

Serve with: nokedli, boiled potatoes, or bread.