Rindfleischgulasch - Hungarian Beef Stew

Ingredients

Fresh parsley

a handful, chopped

Sour cream

1/2 cup

Salt and pepper

to taste

Bay leaf

1 leaf

Red wine

1 cup

Beef broth

2 cups

Caraway seeds

1 teaspoon

Paprika

2 tablespoons

Tomato paste

2 tablespoons

Red bell pepper

1, diced

Garlic

3 cloves, minced

Onions

2, diced

Beef stew meat

1 kg, cut into chunks

Instructions

1. Heat some oil in a large pot over medium heat.
2. Add the onions and garlic, sautéing until they become translucent.
3. Add the beef stew meat, cooking until it's browned on all sides.
4. Stir in the tomato paste, paprika, and caraway seeds, letting them cook for another minute to allow the spices to bloom.
5. Pour in the beef broth and red wine. Follow with the diced red bell pepper and bay leaf.
6. Season the mixture with salt and pepper to your liking. Stir everything together well.
7. Bring the mixture to a boil, then reduce the heat to low, allowing the stew to simmer for about 2 hours, or until the beef is tender.
8. After the cooking time, remove the bay leaf and adjust the seasoning if needed.
9. Serve your Rindfleischgulasch hot. Garnish each serving with a dollop of sour cream and a sprinkle of chopped fresh parsley.
10. Enjoy your homemade, hearty Hungarian feast!