Best 2 Hungarian Style Beef With Bell Peppers And Caraway Recipes

Prepare to embark on a culinary journey to the heart of Hungary with our enticing Hungarian-style beef with bell peppers and caraway recipe. This traditional dish, also known as Paprikás Krumpli, is a harmonious blend of tender beef, vibrant bell peppers, and the distinctive aroma of caraway seeds. Indulge in a symphony of flavors as sweet paprika and rich tomato sauce dance on your palate.

This flavorful Hungarian beef dish is not the only culinary gem waiting for you. Discover diverse recipes that cater to various dietary preferences and cooking styles. Delight in the vegetarian-friendly bell pepper and potato stew, a vibrant medley of colorful bell peppers, tender potatoes, and savory spices.

For those seeking a quick and effortless meal, the 30-minute Hungarian beef goulash is an ideal choice. This hearty stew combines beef, bell peppers, and traditional Hungarian spices in a delectable broth, ready to warm your soul in no time.

If you prefer a lighter option, the Hungarian-style stuffed bell peppers offer a delightful combination of ground beef, rice, and aromatic vegetables, all enveloped in tender bell peppers.

Explore the versatility of Hungarian cuisine with our wide selection of recipes, each promising an authentic taste of Hungary. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you in creating memorable meals that capture the essence of Hungarian flavors.

Let's cook with our recipes!

HUNGARIAN GOULASH

Hungarian Goulash image

A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!

Provided by Joanna Cismaru

Categories Main Course

Time 3h10m

Number Of Ingredients 15

Ingredients

4 tablespoon olive oil
2 ½ pounds stewing beef (lean, cut into 1 inch pieces)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 large onions (roughly chopped)
5 cloves garlic (minced)
3 tablespoon sweet paprika
1 teaspoon caraway seeds (ground)
1 teaspoon oregano (dried)
3 bay leaves
1 teaspoon brown sugar
½ cup tomato sauce
2 tablespoon balsamic vinegar
4 cups beef broth (no salt added)
2 tablespoon parsley (chopped, for garnish)

Steps:

Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
Taste for seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley and serve over noodles or mashed potatoes.

Nutrition Facts : Calories 367 kcal, Carbohydrate 7 g, Protein 41 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 647 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Hungarian Beef Goulash - Authentic Hungarian Goulash Recipe image

An authentic Hungarian goulash recipe for one of Hungary's most famous dishes. Tender beef pieces in a rich delicious sauce made with lots of paprika and with caraway seeds.

Provided by Adina

Categories Meat Recipes

Time 2h45m

Number Of Ingredients 13

Ingredients

1 kg/ 2.2 lbs stewing beef (beef chuck for instance)
2 tablespoons lard (or vegetable oil - you might need more in this case, divided)
2 onions (about 300 g/ 10.6 oz)
3 large garlic cloves
1 red bell pepper (about 100 g/ 3.5 oz)
2 to matoes (about 200 g/ 7 oz)
2 bay leaves
2 tablespoons Hungarian sweet paprika powder
¼ - ½ teaspoon Hungarian hot paprika powder ((to taste, the goulash should not be too hot))
¾ teaspoon ground caraway seeds
1 ½ tablespoons tomato paste
500 ml/ 17 fl.oz/ 2 cups beef broth or water
fine sea salt and freshly ground black pepper

Steps:

Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 602 kcal, Carbohydrate 13 g, Protein 85 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1179 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 14 g

Tips:

Use a large pot or Dutch oven to ensure that there is enough room for the beef and vegetables to cook without overcrowding.
Brown the beef in batches to prevent the meat from steaming and to develop a nice, caramelized crust.
Do not overcrowd the pot when adding the vegetables. If necessary, cook the vegetables in batches.
Add the paprika, caraway seeds, and crushed red pepper to the pot along with the vegetables. These spices are essential for achieving the authentic Hungarian flavor.
Use a good quality beef broth for the best flavor. You can also use water, but the broth will add more depth of flavor to the dish.
Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the Hungarian-style beef with bell peppers and caraway over mashed potatoes, egg noodles, or rice.

Conclusion:

Hungarian-style beef with bell peppers and caraway is a hearty and flavorful dish that is perfect for a cold winter night. The beef is braised in a rich and savory sauce made with paprika, caraway seeds, and crushed red pepper. The bell peppers and onions add sweetness and crunch to the dish. This dish is sure to become a family favorite.