Jono went to Hungary a year and a half ago and picked some authentic Hungarian paprika. If you’re not planning a trip to Hungary you should be able to pick up some online – it makes a real difference to dishes like this. We like the hot variety though the sweet version will work well too. Whatever you do don’t use the smoked version which will be much too strong for this dish! This takes a few hours but only a few minutes work.
Beef Parikash – to serve 4
- 500g braising beef , cut into large chunks
- 1 tbsp flour, seasoned really well
- 1 large onion, halved and sliced
- 2 garlic cloves, crushed
- 250g chestnut mushrooms, halved
- 1 red pepper, sliced
- 1 tbsp paprika (see introduction)
- 2 tsp caraway seeds
- 1 x 400g tin chopped tomatoes
- 300ml beef stock
- a small bunch of parsley, chopped
- basmati rice and soured cream to serve
Heat the oven to 180C/160C fan/gas 4. Toss the beef with the flour and brown in 1 tbsp oil in a large ovenproof dish with a lid.
Scoop out the meat, then add the onions and cook until soft and browned at the edges. Add the garlic, mushrooms and pepper and cook for 5 minutes until softened.
Return the beef to the dish and add the spices, tomatoes and beef stock. Bring to a simmer, put on the lid and transfer to the oven and cook for about 2 hours. Check near the end of the cooking time – the beef should be really tender and the sauce thickened – if not cook for another half hour.
Stir in the parsley and serve with rice and soured cream.
Wine Suggestion: Something rich, red and spicy would be good here. We had a Sierra Cantabria Colección Privada, 2007 from O’Brien’s, courtesy of our friend Thonya – thanks chick 😉
(Original recipe from BBC Good Food)