Hungarian Braised Beef (Pörkölt)

Prep Time:15 minutes Cook Time:3 hours 30 minutes Total Time:3 hours 45 minutes Servings: 6

A Hungarian style beef and onion stew with plenty of paprika!

ingredients

4 ounces bacon, cut into 1 inch pieces (optional)
2 pounds beef (such as chuck), cut into bite size pieces
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
2 cloves garlic, chopped
2 tablespoons tomato paste
2 cups beef broth
4 tablespoon Hungarian sweet paprika
1 tablespoon Hungarian hot paprika
1/2 teaspoon caraway seeds, ground
1/2 teaspoon marjoram (optional)
1 bay leaf (optional)
salt and pepper to taste

directions

Cook the bacon in a large saucepan until crispy and set aside, reserving the grease in the pan.
Brown the beef on all sides, before setting aside.
Add the onion, green pepper and red pepper and cook until tender, about 7-10 minutes.
Add the garlic and tomato paste and cook, stirring, until fragrant, about a minute.
Add the bacon, beef, broth, paprikas, caraway, marjoram, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2-3 hours.
Season with salt and pepper to taste and enjoy!

Slow Cooker: Optionally implement steps 1-4, place everything in the slow cooker and cook on low for 6-10 hours, or high for 2-4 hours, before continuing on with step 6.
Note: The bacon is optional. Use lard (or oil) instead of bacon grease to cook the meat and vegetables in.
Option: Use pork butt/shoulder instead of beef.
Option: Add diced Hungarian wax peppers.
Option: Garnish with chopped parsley.
Option: Serve with a side of sour cream!
Option: Serve with a side of pickles!