Pörkölt from Hungary

Ingredients (for 3-4 servings) :

800 g beef (shoulder or leg)
500 g onions
80 g lard (goose or pork)
3 tablespoons sweet paprika powder
salt
black pepper
¼ l water
150 ml red wine
2 tomatoes
2 green bell peppers

Preparation:
Cut the beef into bite-sized cubes and set aside. Then peel the onions, halve them and cut them into strips.
Melt the lard in a casserole over high heat, add the onions and sauté until golden. Add the meat cubes and sear until the meat has a nice brown colour.

Add the paprika powder to the meat, season with a little salt and pepper and deglaze with water and a shot of red wine. Let it stew for about 1 ½ hours on low heat with the lid closed. Keep checking to see if you need to add more water or red wine.

While the meat is braising, remove the seeds from the bell peppers, wash them and cut them into thin strips, remove the strunck from the tomatoes and cut them into 1/8, set both aside.
When the meat has reached the end of the braising time, add the peppers and tomatoes and braise for another 30 minutes (always make sure there is enough liquid). After the 30 minutes, season again with a little salt and pepper and serve with the selected gside dishes.

Traditionally, egg barley, potatoes, rice or noodles are served with Pörkölt in Hungary.

Tip: If you mix sour cream into the dish, the traditional Pörkölt becomes the traditional dish Paprikas! So if you want to change your dish a little the second day, here`s a great way to try something new.

If you like it hot, you can add a certain kick to the goulash with these chilli powders: