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1 lb. beef, boneless lean chuck, cut 1" cubes
1 parsley green, small bunch, tied
1 c. onion, finely chopped
2 c. potato, cut 1" cubes
1 tbs. lard, or bacon dripping, or vegetable oil
2 tbs. paprika, Hungarian
2 carrot, sliced
1/4 tsp. caraway seed
1 parsley root, sliced
1/4 tsp. black pepper
1 bell pepper, cut to pieces or Hungarian wax
1 tsp. salt, or to taste
1 tomato, peeled and chopped
4 1/2 c. water, approx.
2 garlic cloves, pressed or minced
Heat the onion in the lard, until golden color. Add the meat, paprika, stir and simmer. Add little water at a time, if evaporates. Add the green pepper, tomato, garlic, spices, salt and a 1/2 cup of water. Simmer and stir once in a while, for 45 minutes to 1 hour, adding a little water at a time.
For the rest of the water over it, add, parsley root, carrot, and green parsley, and cook covered on low.
10-15 minutes, before the meat is done, add the potatoes.
Serve with small dumplings. (Csipetke)