Traditional Hungarian Beef Recipe

Traditional Hungarian Beef Dish 

This is an easy recipe hailing in from Hungary, that has a reasonable cost and prep time - especially when using a Crock Pot cooking equipment. 

The preparation and cooking time will take us approximately two and half hours. Whereas if it’s cooked in a pressure cooker, the cooking time is minimized to fifty minutes. However, we recommend slow cooking meats, for highest flavor yield, moistness, and tenderness. 

Hungarian Beef: Ingredients List

This recipe is for four people and the ingredients that we are going to need are:

  • three pounds of beef
  • two sweet onions, or three to four shallots
  • one ounce of fresh butter
  • one-fourth of a teaspoon of spicy paprika 
  • one tablespoon of sweet paprika
  • half a bottle of dry red wine (in our case we recommend a low-acidity dry wine such as our Merlot)
  • two pounds of potatoes
  • one bunch of parsley
  • sea salt and fresh ground pepper

Hungarian Beef: Cooking Steps

We start our recipe by washing very well the meat, and removing any hard pieces and fats, and cutting it in large cubes.

We cut the sweet onions (or shallots) in large pieces, and take in a cast iron pot, on low flame, the fresh butter, and you add half of the meat and half the pieces of the cut onions.

We then sprinkle sea salt, as need and desired, both types of paprika (sweet and spicy), and we then add atop the remaining meat pieces and the remaining cut onions. 

Now in another pot we add the dry red wine (Merlot) and equal parts water, and we put it on a medium to high flame, to bring to a boil. Once boiling, you take it off the stove and add it to the meat. 

We now cover the pot of meat and leave it to slowly cook for approximately two hours (fifty minutes in a pressure cooker). 

We wash and peel the potatoes, and cut them in cubes. And you add them into the pot of meat approximately forty-five minutes before cooking is done. (In a pressure cooker, this translates to fifteen minutes prior to being done). 

When cooking time has finally finished, we remove the pot, and serve the meat on a large serving plate and sprinkle atop finely chopped fresh parsley.

It’s been noted that this hungarian dish is even better when it has cooled down, and then re-heated the next day. 

Wine Pairing Tips

Enjoy with a heavy, dry, red wine, such as a Sangiovese, much like the heavy Hungarian winters! 

› Hungarian Beef

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Have A Great Story About This Topic?

Do you have a great story about this? You can share it here without needing a Facebook account! You can even upload pictures!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

What's New?

  1. Dr

    Dec 04, 14 04:30 PM

    When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

    Read More

  2. How to make port wine - and history!

    Dec 04, 14 03:26 PM

    How to make port wine - delicious, heart-warming, the perfect gift

    Read More

  3. Wine accessory shopping for the holidays

    Nov 01, 14 04:25 PM

    Wine accessory shopping for the holidays

    Read More