Hungarian Paprika Beef Stew with Bell Peppers
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 pound ground beef
- 2 bell peppers, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons Hungarian paprika
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the diced bell peppers and cook for 2 more minutes.
- Sprinkle the Hungarian paprika over the mixture and stir for 30 seconds to toast the spice.
- Pour in the diced tomatoes with their juice and the beef broth. Add salt and black pepper to taste.
- Bring the stew to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring now and then.
- Taste and adjust seasoning before serving.
Notes
Simmer a few minutes longer if you want the broth slightly thicker. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Use a mix of red and green bell peppers for better color contrast in the finished stew.
Course: Main Course
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Measuring cups