This flavorful stew is a favorite in Hungary. My easy recipe includes fork-tender braised beef in a savory broth. The sweet paprika, wax peppers and hint of wine send your taste buds into orbit! Smart Recipes, Eastern European Recipes, Beef Recipes, Recipes Beef Eastern European Hungarian-Style Braised Beef And Paprika Hungarian-Style Braised Beef And Paprika Recipe | PT3H20M Serves 8 Ingredients: 0.5 Cup Lard 0.75 Pound Oxtail 2.5 Pounds Beef Shoulder 2 Large Yellow Onions 4 Cloves Garlic 2 Cups Robust Red Wine 0.25 Cup Hungarian Sweet Paprika 4 Medium Hungarian Wax Peppers 2 Medium Tomatoes 1 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 0.5 Cup Sour Cream 0.25 Cup Gherkin Pickles In a Dutch oven over medium-high heat, heat the lard and brown the oxtails until golden brown, for about 5 minutes per side. Transfer the oxtails to a bowl and return pan to the heat. Add the beef shoulder and saute until browned on all sides, about 12 minutes. Transfer to the bowl with the reserved oxtails. In the same Dutch oven, add onions and saute until golden and softened about 5 minutes. Stir in the minced garlic and saute until fragrant, about 2 minutes. Return the beef to the Dutch oven, and stir in the red wine, spices, and vegetables. Bring to a boil, and reduce to simmer for 2 1/2 - 3 hours or until the beef is fork tender. Garnish the beef with a hearty dollop of the sour cream and a side of gherkins.

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