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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown onions and reserve. | 2. Brown chuck cubes. | 3. Add all other ingredients together with 1/3 - 1/2 cup of water. | 4. Cook in pressure cooker for 20 minutes. | 5. As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of "normal" cooking. | 6. While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. "As little water as possible" means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour. | 7. * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	1 1/2 - 2	lbs		0.0	0.0	0.0	0.0
onion	1 -2		chopped	0.0	0.0	0.0	0.0
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
hungarian paprika	1	teaspoon		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
green pepper	1/2		chopped	14.9	3.4568	0.6407	0.1267
water	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
potato	3 -4			-	-	-	-
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.