Hungarian Beef Stew

Name: Hungarian Beef Stew
Yield: Serves 6
Cuisine: Europe, Eastern European & German
Ingredients: 1 , (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note); , Salt; 1/3 cup, sweet paprika (see note); 1 (12-ounce) jar, roasted red peppers, drained and rinsed (about 1 cup); 2 tablespoons, tomato paste; 3 teaspoons, white vinegar; 2 tablespoons, vegetable oil; 4 large, onions, diced small (about 6 cups); 4 large, carrots, peeled and cut into 1-inch-thick rounds (about 2 cups); 1 , bay leaf; 1 cup, beef broth, warmed; 1/4 cup, sour cream (optional; see note); , ground black pepper

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Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

Main Courses

Europe

Eastern European & German

Meat

Beef

Stews

American versions of Hungarian goulash are often overloaded with vegetables and sour cream. Our recipe nods to these versions while trying to get closer to the original.

SERVES6

TIME3½ to 4 hours

has video

WHY THIS RECIPE WORKS

We wanted our Hungarian-inspired beef stew recipe to have tender braised beef packed with paprika flavor. Pureeing the paprika with roasted red peppers and tomato paste imparted vibrant flavor without the grittiness we had gotten when using...

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