Pörkölt Beef Stew

 

2 pounds stewing beef, cut in  small 1/2 inch cubes

3 tablespoons pork lard

2 big yellow onions, thinly sliced

1 green bell pepper, thinly sliced 

6 garlic cloves, thinly sliced

2 tablespoons tomato paste

1 can chopped tomatoes

4 tablespoons sweet Hungarian paprika powder

2 tablespoons brown sugar

1 cup beef broth

2 bay leaves

1/2 teaspoon caraway seeds

1/2 cup crème fraîche, plus more for serving (optional)

salt & pepper to taste

1. heat lard in a large dutch oven, and cook onions until  translucent

2. add bell pepper and garlic and continue cooking for 2 minutes

3. add beef and cook until no longer pink, take off the heat and mix in paprika powder. This prevents paprika from burning and becoming bitter

4. return dutch oven to heat, mix in rest of ingredients except crème fraîche, bring to a boil, then lower heat to low, cover and cook for 1 to 1 1/2 hours mixing through once in a while, and adding extra broth if needed

5. mix in crème fraîche if using. Serve over Spätzle or egg noodles