Serves/Makes:8 or more serviings
- 4 lbs (1.8 kg). beef (chuck or rump), cut in 2-inch pieces
- 2 strips bacon or salk pork, or 1 tbsp (15 ml) bacon fat
- 6 onions, coarsely chopped
- 3 tbsp (45 ml) paprika
- 1-1/2 tsp (7 ml) salt
- 2 green peppers, coarsely chopped
- soft noodles or pinched noodles
- Brown half the beef in its own fat in a large skillet; transfer to a kettle or dutch oven and repeat with other half.
- Rinse the skillet with a cup of water and add the liquid to the meat.
- Cover and cook slowly over low heat.
- Chop the bacon and fry in skillet.
- Add the onions and brown lightly.
- Stir in the paprika and salt; then combine with the simmering meat.
- Stir in the uncooked green peppers.
- Continue cooking slowly for about 2 hours or until the meat is tender, not soft.
- Serve with soft noodles or pinched noodles
- From "The Art of Hungarian Cooking", P. Pogany Bennett and VR Clark, which is a cherished gift to me from my Hungarian mother.