This is a recipe that I started extrapolating on 18 December 2021. It's deliberately German and not Hungarian (I have a different recipe for that). I lost it for a while
(different spelling), and since then I have created yet another
recipe that will probably remain the definitive recipe. So this one is no longer
active. Discussion below.
Ingredients
quantity
ingredient
step
500 g
Beef, in cubes
1
30 g
Beef dripping
1
140 g
Onion, chopped
2
15 g
Garlic, crushed
2
10 g
Dripping
2
117 g
Mushrooms, cut into about 20 pieces
3
20 g
Flour (could be more)
4
10 g
Dripping (could also be more)
4
200 ml
red wine
5
400 g
tinned tomatoes, chopped
5
5 g
caraway
6
15 g
salt
6
20 g?
Edelsüßpaprika (mild paprika powder)
6
100 g
red capsicum, cut in 1.5 cm squares
7
Preparation
Fry the beef in the dripping in a cast-iron pot over very high heat until brown.
Remove the beef, add more dripping, fry the onions until glassy. Add garlic.
Add mushrooms after 1 to 2 minutes and fry until warm.
Remove the contents and add flour and dripping, Fry gently until brown.
Add tomatoes and wine and bring to the boil. Scrape the bottom and mix well.
Add caraway, paprika and salt and mix. Add
meat and onion mixture and bring to the boil. Simmer for 30 to 45 minutes.
Add capsicum and cook for another 15 minutes. Serve.
Discussion
The recipe is as I prepared it. I chose dripping instead of oil because it seemed more
appropriate, and
it used a surprising amount of it, thus the additions. It's not clear that it would be better to
put it all in at the beginning, since a lot is needed for the roux.
Tomatoes, not paste?
Majoram? Bay leaves? Vinegar?
