1 kg Beef sirloin tip roast, cubed (1-2")
3 Onions, coarsely chopped
4 tbsp Paprika (Hungarian)
1 tbsp caraway seed, ground
2-3 cups Water (or beef stock)
2 tbsp Oil (for browning onions)
Water (or chicken stock, I prefer the flavour of cabbage though).
2 tbsp Olive oil (for searing cabbage).
1 Parsnip, peeled & chopped
2 Potatoes, peeled & chopped
- Heat oil in a large pot on medium heat (cast iron preferably).
- Brown onions and garlic in oil.
- Add the beef, paprika, and ground caraway seeds.
- Cook the beef until all sides are browned.
- Add enough water (or broth) to cover the beef cubes.
- Add the salt, pepper, and bay leaf.
- Cover with a lid
and let simmer on medium-low for an hour to two hours (a simple trick
that was passed on by my Oma to my father was to place a sheet of wax
paper or parchment paper between the lid and the pot so that none of the
- If adding any
vegetables, put them in the pot, add more water if desired, and continue
to simmer for another 30 minutes to an hour. If the sauce is too thin,
remove the lid and allow it to cook off.
- Put cabbage quarters into a large skillet.
- Add enough water to cover approximately 1 inch of the bottom of the skillet.
- On high heat bring to a boil.
- Cover and let boil for 2-3 minutes per flat side.
- Remove cabbage quarters (they should retain their shape, and all leaves should remain intact).
- While excess water is draining from the cabbage, heat oil in a non-stick pan on medium-high heat.
- Once oil is hot enough, add cabbage and sear each side until browned.
- Salt and pepper to taste.
- Serve with rice, mashed potatoes, csipetke, or by itself as a stew.