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- Hungarian beef dish
- 2 lbs (.9 kg). stew beef, cut into 2 inch squares
- 1/4 cup (60 ml) bacon or sausage drippings
- 1/2 lb (.2 kg). onions, sliced
- 2 cloves garlic, peeled and chopped
- 1 tbsp (15 ml). all-purpose flour
- 1 beef boullion cube, dissolved in
- 2-1/2 cups (600 ml) water
- 1 tsp (5 ml). marjoram
- 1/2 tsp (2 ml). caraway
- pinch brown sugar
- 1/2 tsp (2 ml). paprika
- 1/2 lb (.2 kg). potatoes, peeled and cubed
- 2 bell peppers, sliced
- 5 tomatoes, peeled and chopped
- 1/2 cup (125 ml) red wine
- sour cream
- Fry beef in drippings until browned in a dutch oven.
- Add onions and garlic, cooking until onions are transparent.
- Stir in flour.
- Gradually stir in the boullion and water, then add the spices.
- Bring to a boil, stirring constantly.
- Lower heat to a simmer.
- Cover and cook gently 1 1/4 hour, stirring occasionally.
- Add vegetables.
- Cover and cook for an additional 25 minutes.
- Remove from heat.
- Stir in wine.
- Serve with sour cream.
- A family favorite.
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