A Hungarian beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h 30 min

Organic sourcing

Bell peppers are on the Dirty Dozen due to high pesticide residue; worth buying organic. Organic beef may offer higher welfare standards. Onions and carrots usually have low residues.

Ingredients

• 500 g beef chuck, cut into 2 cm cubes
• 2 tbsp lard or vegetable oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds, crushed
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 2 bay leaves
• 500 ml beef stock (ideally homemade)
• to taste sea salt
• to taste black pepper

Method

1. Heat the lard or oil in a large pot over medium heat.
2. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
3. In the same pot, sauté the onions until soft and golden.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the paprika and caraway seeds, quickly blending with the onions.
6. Return the beef to the pot, along with any accumulated juices.
7. Add the carrots, bell pepper, tomatoes, bay leaves, and beef stock.
8. Bring to a gentle simmer, cover, and cook until the beef is tender, about 2 hours.
9. Season with salt and pepper to taste before serving.

Notes

• Serve with a side of cooked potatoes or crusty bread.
• Can be made a day ahead to enhance flavors.
• Substitute lard with coconut oil for a paleo-friendly option.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Hungarian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.