Hungarian Pepper (2)
-- Serve With
Prep: - (45 min)
Run: - (2-3/4 hrs)
- Trim the BEEF of excess fat and cut into cubes 1 inch to
1-1/2 inches on a side.
- Chop ONIONS fine.
- Char PEPPERS with your propane torch and brush the skin off
under cold running water (prevents annoying curls of skin in the soup).
Cut into strips about 1/2 inch by 1-1/2 inches.
- Peel POTATOES and cut into 1/2 inch dice. Keep in cold water
acidulated with a little citric acid or lemon juice until needed.
- Crush GARLIC lightly. Crush Caraway Seeds moderately,
Mix all Seasoning Items.
- In a well seasoned iron skillet, heat Lard. Bring it up very
hot, but not to smoking. Fry Beef in batches until lightly
browned on all sides. Place each batch in a heavy bottomed stew pot
as it is finished.
- Fry Onions until translucent (you should not need more lard).
Pour all into the stew pot.
- Pour 1/2 c of the Beef Stock into the skillet, bring to a
simmer for a few minutes and scrape up the fond adhering to the skillet.
Pour it into the stew pot along along with the rest of the
- Stir in Seasoning mix, Bring to a boil, then simmer very slowly
for about 1-1/2 hours to 2 hours or as needed to bring the meat almost
tender, but not so tender it falls apart.
- Stir in Peppers and simmer another 10 minutes.
- Stir in Potatoes, adjust liquid with more stock if needed, and
cook another 20 minutes or until potatoes are tender.
- Stir in 1/2 T more Paprika. If using Csipetke, stir
them in a few minutes before taking off the heat, or cook them
separately and pass in a bowl at the table. Butter them lightly so they
don't stick together.
- Serve hot.