There is a different style Hungarian stew, tokány, a Transylvanian pörkölt stew that doesn't emphasize the use of paprika. This is a stew using marjoram for spice instead and is often served topped with sour cream.The meat in the tokány is cut into thin long slices, not cubed.

Ingredients

4 serv.

beef round steak, cut 1/2 inch thick↗1
slices bacon↗6
large onions, sliced↗2
salt↗1 teaspoon
marjoram↗1⁄4 teaspoon
water↗1⁄2 cup
sour cream (or less to taste)↗2 cups
hot cooked egg noodles (optional)2 cups

Step-by-step instructions

1
Cut beef into 3/4 by 4 inch strips; set aside.
2
Cook bacon until crisp; remove bacon and reserve. Pour off most of the drippings. Brown onions lightly in remaining drippings. Add beef and cook slowly over medium heat until browned.
3
Season with salt and marjoram. Add water, cover tightly and cook slowly for one hour until beef is tender.
4
Add bacon, stir in sour cream; heat through, about 5 minutes.
5
Serve over hot egg noodles if desired.

Source: food.com

Original recipe ↗

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