• Celiac Mummy

Hungarian beef paprika stew

Updated: Feb 14, 2019

If you feel like something warm and extremely delicious dish, this Hungarian beef paprika stew is a perfect choice. This typical Hungarian dish's main ingredient is the red paprika- the most commonly used spice there. It's a bit similar to the Gulash soup but the texture is more of a stew than a soup. You can make it with different meat but the best choice is the definitely the beef. It's full of flavor- to me it just feels like home. Enjoy!


2 tbsp vegetable oil

1 large red onion (the secret is the onion! the more you use the nicer the juice will be)

half green pepper (spicy)

1 kg beef leg

3 tbsp red Hungarian paprika

1 large tomato chopped

salt and pepper


In a large saucepan heat the oil over medium.

Add the finely chopped onion and saute until it's soft and golden brown.

Add the green pepper and continue to saute for another 5 min.

Add the meat to the pan and season it with salt and pepper and cook for 5 min.

Add the tomato and the red paprika and mix well.

Add a couple of cups of water till the meat is almost covered. Bring it to boil.

Reduce the heat, cover the pan and let it cook on low heat for at least a good hour and a half. (Make sure you top up the water so the meat doesn't burn and gets dry.)

The dish is ready when the meat is nice and soft and the stew is thick. Try it and season with additional salt and pepper.

Hungarians serve it with nokedli which is a sort of noodle. You can serve with boiled potato, mashed potato, pasta- for gluten free version get the GF pasta.


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