Sunday, January 11, 2015

Hungarian Stew

My sister-in-law is amazing.  She is beautiful, a great mom and an even better cook. A few years ago, I went to visit her and my brother (plus get some wonderful cuddle time with my little Gracie).  I remember this amazing recipe she made of Hungarian Stew.  I loved it and asked for the recipe immediately! I saved this recipe for a long time and actually never made it.  Today, Babe asked me to make a Beef Stroganoff, this instantly came to mind.  True, it's not really a beef stroganoff, but it has many similarities so I decided to go for it.

Babe loved this dish (he ate 3 plates of it!).  I was a little worried because he detests mushrooms, but he ate around them. This is a hearty, wintertime meal.  It is rich and comforting.

Hungarian Stew

  • 3-4 lbs chuck roast (cut into cubes)
  • 1-1/2 tsp paprika
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp vegetable oil
  • 1-1/2 C beef broth
  • 1 bay leaf
  • 1 onion, chopped
  • 8 small carrots, peeled and cut
  • 15 oz can of tomato sauce
  • 2 packages of mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 tsp onion powder
  • 2 tbsp parsley, chopped 
  • 1 C sour cream
  1. Trim excess fat from beef and cube (Babe, my sous chef, did a great job here)
  2. Season with paprika, salt and pepper
  3. Brown seasoned beef in vegetable oil in a dutch oven over medium heat, about 15 minutes
  4. Add in beef broth and bay leaf, then simmer for 2 hours or until beef is tender
  5. Add in onions and carrots
  6. Then add in tomato sauce, mushrooms, and onion powder. 
  7. Cover and simmer another hour, until vegetable are tender
  8. Stir in parsley.
  9. Remove from heat and stir in sour cream
  10. Serve over buttered egg noodles
Thank you Jen!  This came out great and is so yummy!