This traditional Hungarian Stew has many different versions, dating all the way back to the ninth century. Try to find a Sweet, Hungarian Paprika for this recipe, as it suits it the best – the Caraway seeds taste a little like aniseed, so you may want to slightly change the quantity or even not include them altogether if you’re not a big fan of the taste.

To serve 4
4tbsp Sunflower Oil
650g Braising Steak
2tsp Plain Flour
2tsp Paprika
300ml beek Stock
3 Onions, chopped
4 Carrots, diced
1 Large Potato, diced
1 Bay Leaf
½ to 1 tsp Caraway Seeds
400g Canned Chopped Tomatoes
2tbsp Soured Cream
Salt and Pepper

1.       Heat half of the Oil in a large heavy based frying pan, and cut the steak into cubes about an inch across. Add the Steak cubes to the pan, and cook over a medium heat and cook until browned all over. Reduce the heat, and stir in the Flour and Paprika. Stir constantly for two minutes, and stir in the Stock, before bringing to the boil, then transfer the mixture to the slow cooker.

2.       Rinse the frying pan out, and heat the remaining oil in it. Add the Onions and cook over a low heat for five minutes until soft. Stir the Carrots and Potatoes and cook for a few minutes more, before adding the Bay Leaf, any of the Caraway Seeds and Tomatoes (with the Juices from the Can). Season to taste with Salt and Pepper.

3.       Add the vegetable mix to the Slow Cooker, and stir well. Cook on low for nine hours, until the meat is tender.

4.       Remove and discard the Bay Leaf, and then stir in the Soured Cream, and serve immediately.

Photo Courtesy of: RoolRool