Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
What you need:
- 1kg braising steak
- 2 tbsp plain flour
- vegetable oil
- 2 medium onions, diced
- 4 medium carrots, diced
- 2 celery sticks, leaves and all, diced
- 1 sweet red pepper, seeded and diced
- 5 garlic cloves, crushed
- 4 tbsp grounded good sweet paprika
- 2 tbsp caraway seeds, crushed
- 60g tomato purée
- 3 bay leaves
- 2 litres good beef stock
- 4 potatoes, peeled and chopped into small cubes
- salt to taste
- freshly ground black pepper
- flat-leaf parsley, to garnish
How to make it:
- Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour.
- Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown.
- Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften.
- Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock.
- Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving.
- Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley.(Inspired on the Hairy Bikers)
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