Recipes

Hungarian Beef Stew

Ingredients:

1 kg of beef
30 dkg of red onion
5 tablespoons of oil
salt
1 tbsp red pepper
1 tsp cumin
3 cloves of garlic
1 green pepper
pepper
1 pinch of thyme
1 pinch of marjoram
1 tomato
2 dl red wine

Cooking Instructions:

Step 1 – The beef is cleaned, wiped dry and cut into medium cubes.

Step 2 – Peel the onion, chop it and fry it until golden in 5 tablespoons of oil. Then pour a little water over it and fry again in the fat. Meanwhile, season with salt.

Step 3 – Place the meat on top of the onion and fry over high heat until white. When it has released a little juice, you can add red pepper, cumin and two cloves of crushed garlic

Step 4 – Core the green pepper, cut it into small cubes and add it to the stew. Add a little water and add salt. Let it cook, while adding salt and pepper. Halfway through, season with thyme and marjoram, but add just a pinch.

Step 5 – When approx. After 1 hour, the meat is semi-soft, add the diced, peeled tomatoes and the red wine and cook until brown. At the very end, season it once more with crushed garlic and cumin. When it is juicy, spicy, brown and thick, the dish is ready.

Step 6 – Red wine beef stew is served with boiled potatoes or nokedli.

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Hungarian Beef Stew

Hungarian Beef Stew

Ingredients:

1 kg of beef
30 dkg of red onion
5 tablespoons of oil
salt
1 tbsp red pepper
1 tsp cumin
3 cloves of garlic
1 green pepper
pepper
1 pinch of thyme
1 pinch of marjoram
1 tomato
2 dl red wine

Cooking Instructions:

Step 1 – The beef is cleaned, wiped dry and cut into medium cubes.

Step 2 – Peel the onion, chop it and fry it until golden in 5 tablespoons of oil. Then pour a little water over it and fry again in the fat. Meanwhile, season with salt.

Step 3 – Place the meat on top of the onion and fry over high heat until white. When it has released a little juice, you can add red pepper, cumin and two cloves of crushed garlic

Step 4 – Core the green pepper, cut it into small cubes and add it to the stew. Add a little water and add salt. Let it cook, while adding salt and pepper. Halfway through, season with thyme and marjoram, but add just a pinch.

Step 5 – When approx. After 1 hour, the meat is semi-soft, add the diced, peeled tomatoes and the red wine and cook until brown. At the very end, season it once more with crushed garlic and cumin. When it is juicy, spicy, brown and thick, the dish is ready.

Step 6 – Red wine beef stew is served with boiled potatoes or nokedli.

Leave a Reply

Your email address will not be published. Required fields are marked *