Authentic Porkolt (Hungarian Beef and Onion Stew)

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Onions

  Raw

  1 large or 150g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Beef, chuck for stew, separable lean and fat, all grades, cooked, braised

  1 ½ lb or 9g

• Paprika

  Spices

  4 tbsp or 28g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Caraway seed

  Spices

  25g

• Water

  Plain, clean water

  100g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

Directions

1. In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
2. Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
3. Serve with Spatzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
4. Recipe by: Kimberly Killebrew (source: https://www.daringgourmet.com/hungarian-beef-and-onion-stew-marhaporkolt/)

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