My husband is 100% Hungarian and guylas leves, as they say in Hungary, is a hearty stew worthy of a long simmer to be eaten on a fall or winter day. I think every Hungarian family has their own recipe, so here is my adaptation. Jo et vagyat! (Good appetite!)
Prep time: 30 minutes
Total time: 2 1/2 hours
Yield: Serves 6–8
2 T olive oil
2 red bell peppers, seeds removed, cut in half then sliced into 1/2″ strips
1 large yellow onion, chopped
2 lbs. stew meat
2 T sweet Hungarian paprika
1 tsp. salt
3 c. beef broth
1 c. chicken broth
3 small red potatoes
1 T caraway seeds
- In a Dutch oven or heavy bottomed stock pot, add oil and heat until hot.
- Add peppers and onions and saute until wilted, about 10 minutes.
- While peppers and onions are cooking, add paprika and salt.
- Cut the meat into small pieces if necessary, to make them bite-sized. Brown beef in a heavy bottomed pan (I use cast iron) in several batches.
- Add beef and stock to pepper and onion mixtures and bring to a boil. Reduce to a simmer and cook covered for 1 1/2 hours.
- With skin on, slice potatoes into bite-sized pieces and add to stew. Simmer for another 1/2 hour. You will know the stew is ready when you can smash a piece of meat against the pot with a wooden spoon and it comes apart easily.
- In a small skillet, toast the caraway seeds over high heat until they begin to pop for 15 or 20 seconds. Add toasted seeds to stew. Test for seasoning and serve.