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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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