Hungary's shepherd soup-stew, authentically made with fatty beef, paprika, and csipetke (pinched noodles), cooked in bogrács (kettle) over open fire.
Ingredients
- 1kg beef chuck (cubed)
- 200g pork fat or lard
- 2 large onions (sliced)
- 2 tbsp sweet paprika (Hungarian)
- 1 tsp caraway seeds
- 2 green peppers
- 2 tomatoes
- 4 potatoes
- 1 bay leaf
- csipetke (flour
- egg
- water dough)
- salt
Instructions
1
Rendering
Melt fat in heavy pot. Sauté onions until glassy and sweet (15 mins). Remove from heat.
2
Paprika
Add paprika off heat (prevents burning), stir immediately. Add caraway, crushed.
3
Meat
Return to heat. Add beef, stirring to coat. Sear 5 minutes.
4
Liquid
Add water to cover. Add bay leaf. Simmer 1 hour.
5
Vegetables
Add diced peppers, tomatoes, potatoes. Cook 30 minutes until potatoes tender.
6
Csipetke
Pinch small bits of dough into soup. Cook 5 minutes until they float. Adjust seasoning. Serve with crusty bread.