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Hungarian Paprika Hamburger Stew
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 2 medium potatoes, diced
  • 2 tablespoons Hungarian paprika
  • 4 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Brown the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the Hungarian paprika and cook for 30 seconds to release its flavor.
  • Add the sliced carrots, green beans, diced potatoes, beef broth, and diced tomatoes. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes until the vegetables are tender.
  • Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker broth. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture. Skip the potatoes and add a second cup of green beans if you prefer a lower-carb version.
Course: Main Course
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife