Marhapörkölt

Ingredients

• 500 g Beef Chuck
• 2 pcs Yellow Onion
• 2 tbsp Lard
• 2 tbsp Sweet Paprika
• 0.5 tsp Hot Paprika
• 0.5 tsp Caraway Seeds
• 3 pcs Garlic
• 1 pcs Tomato
• 1 pcs Hungarian Wax Pepper
• 460 ml Water
• 2.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 tbsp Sour Cream
• 2 tbsp Parsley

Method

1. Pat {beef_chuck} dry so it browns instead of steaming. Finely dice {yellow_onion}, mince {garlic}, dice {tomato}, and slice {hungarian_wax_pepper}.
2. Heat {lard} in a wide Dutch oven over medium-high heat. Season {beef_chuck} with {kosher_salt} and {black_pepper}, then brown in a single layer in batches until lightly caramelized on the edges, leaving fond in the pot.
3. Lower to medium-low heat and add {yellow_onion} to the same pot with a pinch more {kosher_salt}. Sweat, stirring often, until fully soft, translucent, and pale gold. Stir in {garlic} for a brief sauté until fragrant.
4. Pull the pot off the heat so {sweet_paprika} stays sweet, not bitter. Stir in {sweet_paprika}, {hot_paprika}, and {caraway_seeds} until fragrant, then immediately moisten with a splash of {water}.
5. Return {beef_chuck} to the pot with any juices. Add {tomato}, {hungarian_wax_pepper}, more {kosher_salt}, and enough {water} to come partway up the meat. Bring to a bare simmer over medium heat, then cover loosely and braise on low heat until {beef_chuck} is fork-tender and the sauce is glossy and concentrated.
6. Uncover and reduce briefly over medium heat if needed until the sauce lightly coats a spoon. Stir in {sour_cream} off the heat if using so it stays smooth, then taste and adjust with {kosher_salt}. Scatter over {parsley} for a fresh finish.