Serves 6
600 min
Hungarian Beef Stew
Recipe GLPR7ccb7b81cf665f
A rich, deeply flavorful beef stew inspired by Hungarian tradition. Tender chunks of beef are braised low and slow with aromatic onions, carrots, and cabbage in a savory tomato-based broth enhanced with paprika, caraway seeds, and a hint of red wine. The stew is finished with a dollop of sour cream for creaminess and served over tender egg noodles.
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Ingredients
1¼ lb Lean beef chuck for stew meat
½ cup Red wine
1 can Tomato paste
1 package Onion-mushroom soup mix
1 tbsp Paprika
1 tsp Caraway seeds
1 lb Carrots, cut into chunks
2 Medium onions, chopped
½ small head Small green cabbage, chopped
1 cup Low-fat sour cream
1 package Egg noodles
Directions
Pat the beef chuck dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 3 to 4 minutes per batch. Transfer the browned meat to a plate.
Add the chopped onions to the same pot and sauté over medium heat until softened and fragrant, about 5 minutes. Stir in the paprika and caraway seeds, cooking for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato paste and stir until well combined.
Return the beef to the pot along with the soup mix. Add enough water to cover the meat by about 1 inch. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 3 to 3.5 hours, stirring occasionally, until the beef is very tender.
Add the carrot chunks and chopped cabbage. Continue simmering, covered, for another 45 minutes to 1 hour, until the vegetables are tender.
Cook the egg noodles separately according to package directions. Drain and set aside.
Remove the pot from the heat and stir in the sour cream until well combined, ensuring it does not curdle. Taste and adjust seasonings as needed.
Serve the beef stew over the cooked egg noodles.
