Seriously though, if you ever struggled to grasp the meaning of the word moreish, make yourself a pot of this and thank me later.
*I only say this to annoy my Hungarian friends.
- Oil/butter for frying
- 600g of diced beef (or a mixture of beef and pork)
- 2 medium onions, chopped
- 1 tbsp of paprika
- 1 tsp of spicy paprika
- 1 tsp of ground caraway
- Salt and pepper, about a teaspoon of each
- 1 bay leaf
- 3 cloves of garlic, crushed
- 1 tbsp of tomato paste
- 1 carrot
- A handful of fresh parsley
- 3 medium potatoes, peeled and diced
- 1 green bell pepper, diced
- Fry off the beef on a bit of oil or butter (or a mixture of both) in a pan, until it’s browned. Make sure not to overcrowd the pan – you may need to do it in batches. Once done, transfer to a large soup pot.
- In the same pan (you may need to add some more oil), gloss the onions and transfer them to the soup pot together with the meat.
- Add paprika, caraway, salt and pepper, and bay leaf. Fry together on low heat for a couple of minutes, stirring constantly to make sure the spices don’t burn.
- Add just enough water to cover all the ingredients in the pot, cover and simmer for about an hour – or until the meat is tender.
- Add tomato paste, garlic, parsley, carrots, potatoes and peppers, and again enough water to cover everything. Bring back to boil, and simmer until potatoes are cooked.
- Taste and add more spices if necessary.