Ingredients (Serves 10)
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 sweet red pepper, chopped
- 5 garlic cloves, minced
- 1 bay leaf
- 3 lbs beef stew meat
- 3 tbsp sweet Hungarian paprika
- ¾ tsp salt
- ¼ tsp black pepper
- 1 cup beef broth
- 3 tbsp tomato paste
- Optional: egg noodles, sour cream, fresh parsley
🍳 Instructions
- Sauté the base: Heat olive oil in a large soup pot over medium heat. Add onions and red pepper; cook until soft (about 5 minutes). Add garlic and bay leaf; cook 1 more minute.
- Brown the beef: Add beef to the pot. Stir in paprika, salt, and pepper. Cook until browned (about 5 minutes).
- Simmer: Stir in broth and tomato paste. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 2 hours until meat is tender. Remove bay leaf.
- Serve: Spoon over cooked egg noodles and garnish with parsley. For a creamy version, add a dollop of sour cream.
🕒 Total time: ~2 hours 15 minutes 🔥 Calories per serving: ~226
You can find the full recipe .
Would you like a version adapted for a slow cooker or Instant Pot? Or maybe a vegetarian twist?
