Beef Stew with Dumplings and Sour Cream
Beef stew with dumplings and sour cream is one of the most well-known and beloved Hungarian dishes, an essential part of almost every family lunch. The juicy, spicy stew and the fresh, soft dumplings create a perfect pairing, made truly creamy by the sour cream. As the stew slowly simmers in the pot, the aroma of paprika and onions fills the kitchen, while the dough becomes soft and elastic during the preparation of the dumplings. The freshness and creaminess of the sour cream highlight the rich flavors of the dish. The secret to the perfect stew is slow cooking and proper seasoning, which ensures that the meat remains tender and juicy. This dish is an ideal choice for hearty Sunday lunches or festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onions and sauté them in a large pot with oil or lard until translucent.
2
Add the crushed garlic, then sprinkle with Hungarian sweet paprika. Stir immediately to prevent the paprika from burning.
3
Add the diced beef, season with salt and pepper, and brown on all sides.
4
Add the diced tomato and bell pepper, then pour in enough water to just cover the meat.
5
Simmer over medium heat for 1.5-2 hours, or until the beef is tender. Add more water if needed.
6
Meanwhile, prepare the dumplings: in a bowl, combine the flour, eggs, and a pinch of salt, then add enough water to form a soft dough.
7
Bring a large pot of salted water to a boil, and using a dumpling scraper or a spoon, drop the batter into the boiling water. When the dumplings float to the surface, drain them.
8
To serve, place the beef stew over the dumplings, and spoon sour cream on top to taste.
