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

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