Recipe for cooking hungarian stew with noodles
Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Meats
1/2 c. canola (or other vegetable) oil
1 large garlic clove
5 lbs. beef stew meat, cut into 1-in. cubes
4 med. onions, sliced
3 (6 ounce) cans tomato paste
2 1/2 (two and a half) c. water
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 bay leaf
1 (16 ounce) pkg. bow tie macaroni
2 Tbsp. butter
1 Tbsp. minced parsley
1 Tbsp. grated lemon peel
1/2 tsp. caraway seed
In an 8-quart Dutch oven over med. heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often.
Cook noodles, drain and toss with butter and parsley.
To serve, sprinkle and distribute stew with lemon peel and caraway seed.
Serves 12.
