Hungarian Beef and Onion Stew
In Victoria we are currently on stage 3 Lockdown. All my markets but 2 have been shut down, and like a lot of people, I have pretty much lost my job and don’t have a regular income coming in, having to rely on online sales right now.
I have a roof over my head, I have my family and for now, that’s what matters. Hoping this COVID-19 virus leaves as quickly as it came about and shook everyone’s world upside down.
When in stage 3 Isolation
So what is one to do when stuck at home? Cook of course!
My Hungarian Roots
My poppy was one of a kind, he brought me up as his child when my parents couldn’t look after me. Poppy was Hungarian, he had a thick Hungarian accent and some of the things he would say, had people in fits of laughter. Unfortunately, about 3 years ago, he started showing signs of dementia and it escalated quite fast. He lost all feelings in his legs too and for the last 6 months of his life he couldn’t walk.
I had to take charge and unfortunately, had to put him in Aged care as my husband and I worked full time and couldn’t take care of him. However, where I put him, the nurses and staff were wonderful and poppy quickly became a favourite of theirs. He was also around the corner from me, which meant I was there almost every day to see him.
One of the things I started doing for him, was making him his favourite Hungarian dishes – the ones he used to make for me growing up and once a week, I would take a taste of home into the centre for him. He looked forward to eating a traditional Hungarian dish once a week.
This week I am on a mission, making Hungarian comfort food and bringing back the memories of my poppy.
I have used Hov’s Kitchen Hungarian Tomato Relish , and the end result is still amazing. Today, I’m sharing on how to make Marhaporkolt which in English is Hungarian Beef and Onion Stew. This is usually served with Nokedli (little egg noodle dumplings) but for this recipe, I used mashed potato instead.
Let me know how you go if you make this ..
Hungarian Beef and Onion Stew
- 6 Slices Thick bacon Diced
- 2 Large Brown Onions Diced
- 2 Green Capsicums Diced
- 4 Cloves Garlic Minced
- 1 Jar Hov’s Tomato Relish
- 500g Stewing steak Cut into 1/2 inch pieces
- 3 Tbsp Hungarian Paprika
- 1/2 Tsp Caraway Seeds Crushed
- 1 1/2 Cups Water More if needed
- Salt/ Pepper
- 4 tbsp Sour Cream 1 Tbsp for each serve
- In a casserole dish, fry the bacon until it is almost crispy. Then add the garlic, onion and fry until golden and glossy.
- Add capsicum and beef and cook until the beef has browned.
- Add the paprika and give it a good stir. Don’t let the paprika burn or it will have a very bitter taste.
- Add Hov’s Tomato Relish and give the stew a good stir. Then add the rest of the ingredients into the casserole dish.
- Make sure the water comes a little just over half of the stew, do not cover it completely,
- Bring the stew to the boil, then turn down to a simmer. Put a lid on the casserole dish and let simmer for around 90 minutes. Make sure you give it a stir every so often so it doesn’t burn.
- If it’s too thick, just add a bit more water.
- Serve with a dollop of sour cream