This hearty, humble Hungarian stew is sure to warm you and your family up this winter. This recipe features our grass fed chuck steak and premium beef stock.
| Servings | 4 |
| Preparation time | 30 mins |
| Cooking time | 120 mins |
EQUIPMENT
- Saucepan
INGREDIENTS
- 2 tbsp olive oil
- 500gm Peter Bouchier Grass Fed Chuck Steak
- 1 green capsicum, cut into 2cm strips
- 1 onion, diced
- 2 garlic cloves, peeled and smashed
- 5 Swiss brown mushrooms, stems removed and sliced
- 1 medium waxy potato, peeled and diced (approx. 250-280gm)
- 1 tsp caraway seeds, crushed
- 1 tbsp ground sweet paprika
- 1 tsp cayenne pepper, or to taste
- 2 tbsp tomato paste
- ½ cup dry white wine (i.e. a chardonnay)
- 1 can of whole peeled tomatoes (400g)
- 500ml Peter Bouchier Beef Stock
- ½ cup water
- 1 bay leaf
- Salt & pepper
- Sour cream, finely chopped parsley, and bread to serve
METHOD
- In a deep saucepan or dutch oven pot, heat 2 tbsp olive oil over medium-high heat. Add in chuck steak and brown on all sides, stirring only a few times, until a light caramelisation is achieved on the edges of the beef and the liquid from the beef has evaporated.
- Remove from pot, turn the heat down to medium-low and add in green capsicum strips and diced onion. Cook until onion is translucent before adding in garlic cloves. Season with salt and pepper.
- Increase heat back up to medium high and add in sliced mushrooms. Sautee until mushrooms are cooked through and wilted, before adding in potato, caraway seeds, paprika, and cayenne pepper.
- Stir to coat the vegetables in the spices. Add beef back in and add in tomato paste and cook for 1 minute before pouring in wine to deglaze the bottom and sides of the pot. Allow wine to evaporate.
- Add in whole peeled tomatoes and use the back of a wooden spoon or spatula to crush in the pot. Add ½ cup water and pour stock over the mixture and add in bay leaf. Bring to the boil, then, reduce to a gentle simmer and cover for 2 hours, stirring occasionally.
- Cook until beef is tender, season to taste, then serve and enjoy with sour cream and chopped parsley on top, with some beautiful toasted bread on the side.
