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- This is the original and the real thing, from Hungary
- 2 lbs (.9 kg). beef shanks or other stew meat, cubed
- 1 large onion, cubed
- 2 tbsp (30 ml) lard
- 1 lb (.5 kg). carrots, peeled and thick sliced
- 1 lb (.5 kg). potatoes, peeled and cubed
- 6 cups (1425 ml) water
- 1 green pepper, diced
- 2 cloves pressed garlic
- 1 tomato chopped, or 1 10 oz (280 grm). can
- 2 tbsp (30 ml) hungarian ground paprika
- 1/4 tsp (1 ml). caraway seed
- 1/4 tsp (1 ml). black pepper
- 1/2 tbsp (7 ml) salt
- Saute onion in hot lard until transparent, don't burn it.
- Add meat, brown the surface while stirring.
- Add paprika, and stir vigorously until mixed with meat.
- Add 6 cups (1425 ml) of water, and everything else except the carrots and potatoes.
- Simmer for about 1 hour, or until beef is almost tender.
- Add potatoes and carrots and simmer 1/2 hour more.
- Add more salt to taste if necessary, and/or replace evaporated water.
- Can use vegetable shortening instead of lard. This recipe I actually got off the on-line cookbook from someone else have tried the dish and it is very good. Enjoy!!!
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