Jump to Main ContentJump to Primary Navigation

Recipe: Beef Paprikash

Serves 4

Prep:

Cook:

Serves:

    Gedempte is a word that has fallen from favour in the modern Jewish kitchen. Today, it is all about char-grilling, wok-stirring and pan-frying (er, like, where else are you going to fry that piece of fish?). It is understandable, perhaps. Long, slow-simmered cooking was once a useful cover-up for kitchen crimes and misdemeanours: a way of rendering cheap cuts edible.

    The word generally refers to large, whole cuts of meat, but the term came to mean, at least in my house, anything that was bludgeoned into submission and cooked until it lost all connection with reality. My mother never knowingly under-cooked anything in her life. She could even gedempte a tin of peas.

    Slow-cooked food, however, has become rightly popular once more. There is nothing fancy about this recipe for Hungarian beef paprikash - it is neither nouvelle nor adventurous, simply an enduring comfort food, easy to make and suitable for cold, dark nights. I was reminded of it after a recent visit to the incomparable Gay Hussar restaurant in Soho, where the herring with sour cream and Dobos Torte (Hungarian layer cake) remain as splendid as ever.

    But success does depend on a little special shopping for high-quality "Noble Sweet" Hungarian paprika in order to add a mild, spicy flavour as well as the Magyar hue of a deep red sunset.

    Serves 4

    Ingredients
    ● 450g onions, sliced
    ● 4 tbsp oil
    ● 800g stewing beef, in small pieces
    ● Flour, for coating, seasoned with salt and pepper
    ● 2 cloves garlic, crushed
    ● 1 tbsp caraway seeds
    ● 3 multi-coloured peppers, seeded and thickly sliced
    ● 1 tbsp sweet paprika powder, or more to taste
    ● 400g x 2 tinned tomatoes with juice
    ● 1 tbsp tomato puree
    ● Fresh chopped parsley or dill

    Method
    ● Coat the beef in the flour, then brown in a large casserole. Remove with a slotted spoon and set aside.
    ● Add the onions to the pan. Fry until they soften, then add the garlic, caraway seeds and peppers. Cook gently for 5-10 minutes.
    ● Remove the pan from the heat and add the paprika, stirring constantly. Take care not to over-heat as it will burn and turn bitter.
    ● Replace on the heat, and add the meat, tomatoes and puree. Cover and simmer for an hour and a half, stirring occasionally.
    ● Check the seasoning and sprinkle with parsley or dill. Serve with dumplings or rice.

    (This recipe works equally well with chicken pieces, but do keep the skin on).

    ClarissaHyman.co.uk

    Method
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw