A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey.

Ingredients

4 serv.

tablespoon oil or 1 tablespoon lard1
cup onion, finely chopped↗1⁄4
garlic cloves, minced↗2
cup tomato juice↗1⁄4
cups beef stock (or replace 1/2 cup of beef stock with red wine)↗2
tablespoon paprika↗1
lb veal or 1 lb beef, cut into bite-sized cubes↗1
teaspoon salt↗1
cayenne pepper, to taste↗
lb potato, diced into 1/2 " pieces (approx. 2 cups)↗3⁄4

Step-by-step instructions

1
Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
2
add tomato juice and 1 cup stock.
3
Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
4
Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
5
When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
6
Serve with nokedli or csipetke.

Source: food.com

Original recipe ↗

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