Hungarian Style Beef With Bell Peppers And Caraway Food

HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY

Steps:

• Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
• Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.

HUNGARIAN PEPPER STEAK

Steps:

• Heat oil in large skillet, add beef, sliced onion, garlic.
• Stir until meat browns and onions are soft.
• In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
• Pour sauce over meat; cover and simmer for 2-2 1/2 hours.

HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS

Steps:

• Prepare rice by rinsing under cold water for a few seconds.
• Put rice in small pot with water and bring to boil uncovered, at medium heat.
• When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
• Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
• Let sit for 5 minutes, fluff with fork and let cool.
• Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
• Wash peppers and allow to drain upside down on paper towel.
• Prepare filling by placing ground meat in large bowl.
• Saute diced onions in vegetable oil in small saute pan until onion is transparent.
• Add to meat bowl.
• Add salt and pepper.
• Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
• Add lightly beaten egg and continue to blend mixture.
• Loosly pack each pepper with meat mixture forming small dome on top.
• If you have extra filling, form into individual meat balls.
• In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
• Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
• Add 1 can tomato soup, 1/2 can water to pot.
• Add catsup to pot.
• Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
• Add this to pot also.
• Bring stockpot to boil, lower heat, cover with lid slightly tilted.
• Cook over low heat for about 1 hour.
• Blend flour into sour cream in bowl.
• Slowly blend in about 1/2 cup (or more) hot gravy from pot.
• Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
• Serve peppers in bowls, split open, and generously covered with gravy.
• Have crusty bread available for soaking up the rich gravy.

HUNGARIAN GOULASH WITH RED WINE

Steps:

• fry bacon pieces in a deep pan for some minutes until the fat comes out.
• brown beef in bacon fat with the bacon, stirring.
• add onion and garlic cloves and brown, stirring.
• add pepper pieces and paprika and stir.
• add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
• Take out bay leaf and add sour cream if you prefer it.
• Serve with buttered noodles or with some bread dumplings.

BEEF SOUP HUNGARIAN STYLE

Steps:

• First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
• Drain the fat and place the meat and bones in a large soup pot.
• Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
• Bring to a boil and simmer for 1/2 hr.
• Skim any foam that forms.
• Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
• Simmer until the meat and vegetables are done.
• The last 5 min.
• Add the tomatoes, green pepper and cabbage leaves.
• Remove and dicard the bay leaf and the soup bones.
• Refrigerate the soup and skim off any fat after it has chilled.
• The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
• Dumplings are very good with this soup as well.
• In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.