Ingredients
Scale
- ⅝ cup rendered beef fat
- 10 medium onions, peeled and finely chopped
- 3 heads garlic, peeled and chopped
- 1 ⅔ lb. carrots peeled and finely diced
- 1 lb. leafy celery, de-stringed and finely diced – reserve the leaves and chop
- 3 yellow bell peppers, de-seeded and diced
- 2 red peppers de-seeded and diced
- 2 ⅔ lb. braising beef, cubed
- 1 lb. bacon, cut into lardons
- 3 Tbsp. smoked paprika
- Boiling beef stock mixed with 1 liter dark beer (enough to cover all ingredients in pot / cauldron) – you’re going to need a lot!
- 2 ⅔ lb. pork leg meat, cut into cubes
- 26 ounces Pomi chopped tomato
- 4 Tbsp. tomato paste
- 1 tube Univer brand sweet goulash paste – “Piros Arany Paprikakrem – Edes”
- ½ tube Univer brand hot goulash paste (use it all if you dig the spicy) – “Piros Arany Paprikakrem – Eros”
- 1 red jalapeño or fresno pepper (left whole)
- 3 bay leaves
- 2 ¼ lb. yukon gold potatoes, peeled and diced
- chopped fresh dill + chopped fresh parsley + reserved chopped fresh celery leaves – for garnish
- freshly-ground black pepper – to taste
- Salt – to taste
- ***
- Dumplings (kept in metric form for accuracy):
- 2 eggs
- 200g flour
- 100ml water
- 2 Tbsp sunflower oil
- ¼ tsp. salt
Instructions
- Melt the lard in an extremely large pot, ideally a 10 liter cauldron over an open wood fire.
- Sauté the onion, garlic, carrot, celery and peppers in the lard until translucent.
- Season generously with salt and pepper, then stir in the beef and smoked bacon and cook for about 30 minutes stirring regularly.
- Stir in the paprika, slowly mix in 500ml of boiling beef stock and cook for an hour and a half stirring regularly and topping up the water as needed.
- Stir in the pork and cook for ten minutes, stirring regularly.
- Mix the goulash paste and tomatoes together and stir into the bograc.
- Add enough stock/beer mixture to sit about 5-6cm above the ingredients, top with the bay leaves and whole chili pepper and cook for a further 1 ½ hours or until the meat is very tender.
- Meanwhile, in a separate pan, boil the potatoes for ten minutes until tender. Drain and set aside.
- To prepare the dumplings simply mix together all the ingredients.
- Stir the potatoes into the stew. Drop in teaspoons of the dumpling batter into the bográc and cook for approximately ten minutes.
- Serve with garnishes.
