400g of stewing beef, cut into bit sized chunks
1 tbs of sweet paprika
2 carrots, cut into coins
1 yellow bell pepper, diced
2 medium onions, diced
1 clove of garlic, crushed
2 1/2 L. water
2 tbsp. oil
1 tbsp parsley
1 c. celery
1 tomato, diced
2 potatoes, cubed
1/2 tsp caraway seeds
Salt and Pepper to taste
Total time: about 2 hours
Servings: about 8 servings
Notes:
This is an adaptation of a recipe from the Hungarikum restaurant in Budapest.
Heat oil in a large pot over medium high heat. Add onion and cook until translucent. Add beef, salt, pepper and caraway seeds. Cook over high heat until the meat is slightly brown. Add the tomato, yellow pepper, garlic and the sweet paprika. Add 2 liters of water and bring to a boil. Keep cooking at simmer over low heat for at least 1 1/2 hour.
Add the celery, carrots, parsley, potatoes and remaining water and cook at a boil for another 20 minutes. Add salt and pepper to taste.
Serve with fresh bread or egg noodles or spaetzle.