Source:

Chris

Serves/Makes:8 or more serviings

Ingredients

• 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

Preparation

• 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

Comments

From "The Art of Hungarian Cooking", P. Pogany Bennett and VR Clark, which is a cherished gift to me from my Hungarian mother.