We added this great Hungarian recipe to our recipe box, because it was easy to make and resulted in a nicely flavored dish. Although I believe the original recipe would have been good as well, I changed it a little bit.
As common in Hungarian cooking, I began by sauteing the onions on med/high in vegetable oil instead of bacon grease, stirring them frequently and making sure they didn't brown. I added a little bit of water during the process and stirred the onions for in total 10 minutes until they were soft.
I turned the heat to high, and when the onions were sizzling I added the cubes of meat together with the onion. For 5 minutes I roasted the meat while constantly stirring.
After that I reduced the heat, and stirred in the bell pepper until it softened. Stirred in the real Hungarian paprika, garlic powder, and pepper. Added the tomatoes with liquid and beef broth, and let it simmer for 2 hours.
At the end I added a pinch of hot paprika, to add a bit more kick to it, and omitted mixing in the sour cream and serving it separate instead.
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We added this great Hungarian recipe to our recipe box, because it was easy to make and...