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Beef stew with succulent meat cubes served in a paprika sauce
Filling beef stew with tender cooked beef pieces in spicy paprika sauce.

Rich Hungarian beef stew

Author: Flavelo
Recipes Main Courses
Beef stew is a dish of patience. Tougher, connective cuts of beef (shin, neck) turn into the noblest of dishes through long, slow cooking. The secret to the thick sauce is not flour or thickening, but the large amount of onion, which cooks down completely, forming a creamy emulsion with the collagen and fat melting from the meat. This dish is best when the meat is tender but the sauce is 'short' and rich.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot or cauldron
  • Sharp knife for dicing meat
  • Wooden spoon

Instructions

1 ✓

Clean the meat of sinew and cut into 2-3 cm cubes. Finely chop the onion.

Tip: Don't cut the meat too small as it shrinks during long cooking. Finely chopping the onion is key for a thick sauce.
2 ✓

Sweat the onion in the fat over low heat until golden brown and mushy (approx. 15-20 minutes).

Tip: Add a little salt to the onion at the start; this helps release its juices and soften faster.
3 ✓

Remove the pot from the heat, stir in the paprika, then immediately add the meat and crushed garlic. Return to the heat and sear until the meat turns white.

Tip: Does searing seal the fibres? No, but searing in its own juices is important for flavour development.
4 ✓

Add the chopped tomato, pepper, and spices (salt, caraway). Pour over just enough water (or wine) to cover.

Tip: Little liquid is the secret: the meat should braise in thick juice, not boil in plenty of water.
5 ✓

Cook covered over very low heat for 2-2.5 hours. Replenish evaporated liquid, but only a little at a time.

Tip: It is ready when the meat is 'quivering' soft, and connective tissues have turned to gelatin [Hydrolysis].
6 ✓

When the meat is tender, boil off excess liquid until you have a thick sauce. Serve with dumplings (nokedli) or boiled potatoes.

Tip: Stew is typically a dish that tastes even better reheated the next day as flavours mature.

Recipe FAQ

Why did the meat stay tough?
You likely didn't cook it long enough, or the beef was too old. Beef needs time; add more liquid and keep cooking!
The sauce became bitter. Why?
The paprika burned. Always remove from heat before adding paprika, and immediately pour on a little liquid.

Ingredients

  • 1 kg Beef shin or Neck
  • 3 large heads Onions
  • 3 cloves Garlic
  • 2 heaped tbsp Quality paprika powder
  • 1 tsp Salt
  • 0.5 tsp Ground caraway seeds (optional but recommended)
  • 1 pc Tomato
  • 1 pc White/Yellow pepper
  • 3 tbsp Lard or oil
  • 200 ml Red wine (dry, optional)
  • 500-800 ml Water (as needed)