Saturday, February 2, 2008


A simple Hungarian peasant dish from "The New Gourmet" by Guy Deghy. This book was published in 1980 and is now out of print however, the recipe is a family favourite.

1 lb Onions, sliced into fairly thin half-circles
2-3 cloves of garlic roughly chopped
Olive Oil
3 teaspoons Paprika (scharf or hot)
1 lb Beef, diced reasonably large
2 teaspoonfuls of Caraway seeds
1 lb Potatoes, peeled and medium diced
1 tin of peeled tomatoes
Salt (not sea salt)

1. Fry Onion and Garlic in Olive Oil until translucent. Take off heat add 1 cup of water and stir in 3 teaspoons of Paprika.

2. Fold in diced beef and allow to cook without lid until water shows signs of having evaporated.

3. Add 2 teaspoons of caraway seeds and 1 cup of water, allow to simmer for 30 minutes.

4. Add tomates, potatoes, 1 teaspoon of salt and enough water to cover well. Cook with lid on over low heat for an hour.

5. Serve in a bowl with a dollop of Sour Cream and Polish or Hungarian pickled gherkins.