hungarian beef stew
A nice hearty one-pot meal. Feel free to add some Hungarian paprika. Recipe from Southern Living Magazine.
prep time
25 Min
cook time
2 Hr 20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 5 small onions
- 2 pounds stew meat
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 - garlic cloves, minced
- 1 can 10 3/4 oz. can tomato soup, undiluted
- 1 3/4 cups water, divided
- 2 - bay leaves
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 large baking potatoes, peeled and cut into 1-inch pieces
- 1 pound carrots, peeled and sliced
- 4 - celery ribs, sliced
- 1 pound cooked egg noodles
How To Make hungarian beef stew
-
Step 1Peel onions and set 4 aside. Chop remaining onion.
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Step 2Dredge beef in flour. Brown in hot vegetable oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; saute until onion is tender. Stir in soup, 1 cup water, and next 5 ingredients. Cover, reduce heat to low and simmer 1 hour.
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Step 3Add whole onions, potatoes, carrots, celery and remaining 3/4 cup water. Bring to a boil; reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves. Serve stew over hot cooked egg noodles.
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