Hungarian beef stew with potatoes (Karay Gundel) - recipe with photo on Mcooker: the best recipes

Hungarian Beef Stew with Potatoes (Kara Gundel)

Category: Meat dishes

Kitchen: Hungarian

Hungarian beef stew with potatoes (Kara Gundel)

Ingredients
boneless beef (fillet, thin rim, or tenderloin)	1 kg
potatoes	1.5KG
fat	120 g (60 g indicated twice)
onion	250 g
paprika	20 g
caraway	taste
garlic	taste
green pepper	160 g
tomato	80 g
flour	60 g
water or bone broth	on demand

Cooking method

The original recipe.
Beef stew (No. 52).
Cut the meat into portions. Beat off the pieces, make several cuts around the edges, roll in flour, fry on both sides over high heat in hot fat and transfer to a small saucepan. Add fat to the pan in which the meat was fried, brown the finely chopped onion on it, sprinkle with paprika, stir quickly, dilute with bone broth or water and pour into the meat. Season the meat with crushed garlic and cumin and simmer under a lid over low heat, shaking the pan occasionally. If necessary, add water, but little by little, so that the meat is not cooked, but stewed in fat. When the meat is almost ready, add diced green peppers and tomatoes and continue to simmer until tender.
Beef stew with potatoes (No. 52e).
When the meat is half done, add the sliced potatoes along with the green peppers and tomatoes, add water or bone broth in such an amount that the liquid only covers the potatoes, and simmer everything together until tender.
As I did.
I cooked half of the indicated amount of food. I took beef shoulder (pulp). Instead of lard, I took vegetable oil. I took the pepper not green, but red (for beauty). I didn't flour the meat, but just sprinkle it during frying. I cooked everything in one dish (and fried and stewed). In short, I made my life easier as I could.
1. I cut the meat into small pieces, fried it right in a saucepan, sprinkled it with flour, and put it into a bowl.
2. Slightly until transparent, I fried the onion in vegetable oil and warmed it up with paprika, preventing the seasoning from darkening and burning.
3. I put the meat back in the stewpan with the onions, seasoned with garlic and caraway seeds, salt, poured a little water and simmer for approx. 20 minutes.
4. Diced peppers, diced tomatoes, potatoes into slices and added to the meat.
5. She poured in enough water to barely cover the potatoes, and simmer for another 20 minutes.
Here's what happened. She poured either soup or stew with a ladle.

The dish is designed for

4 servings

Time for preparing:

10 minutes preparation, 40 minutes preparation

Cooking program:

frying, stewing

Note

There is a lot of confusion around this dish.

Ilya Lazerson called practically the same dish in the Culinary Emergency Aid goulash, opposing it to the Soviet public catering "goulash" with tomato paste without paprika.

However, in Karoi Gundel's book "The Little Hungarian Cookbook", dishes such as general food goulash pick up perkölt. There is a separate guyash soup (goulash). It is cooked inche and, in addition, flour dumplings (such as dumplings) are necessarily put in it.

In fact, what I have prepared is simply called beef stew with potatoes.

Ladies! This is a truly masculine meal. Prepare, you will not regret it. At home, everyone will rumble and demand to repeat!