Beef stew (Marhapörkölt)

This is a Hungarian recipe, it is a stew (pörkölt) which can be made by the same method with weal meat.

Ingredients:
600-800 grams beef or veal diced in small pcs
50 grams fat ( lard or oil)
2 onion, diced
Salt to taste
Peper to taste
1 teaspoon Paprika
1 tablespoon of flour
Tomato & green pepper (optional)

Method:
For this dish, use the softest parts of beef - shoulder, leg and tenderloin, is great to cook this stew with veal. Remove the silver skin, dice the meat and add salt, pepper and flour and leave the spiced meat to stand 15min before cooking.

Meanwhile sauté the onion in the lard or oil. When the onions are glassy not brown, add  the meat . Sauté mixture of meat and onion for a few minutes until meat change color but not brown, and then add Paprika and enough water to cover it.

Cook covered with a very low temperature for about two hours. While it's cooking its optional that you can add some sliced green pepper and tomatoes. If the water boils away, keep adding more until the meat is completely soft.

This beef stew should be served hot/warm with mash potato, gnochi, cornmeal or pasta.

bon appetit