Beef stew is considered to be one of the most traditional Hungarian dishes. The following episode of A spoonful of Hungary with Tamás Dános introduces this major classic – beef stew with red wine is not only a masterpiece of Hungarian cuisine but also a star of seasonal garden cooking in a cauldron.
For the stew:
For the dumplings:
As first step, make the batter of the dumplings. This is important because this way the dough can rest and when we cook it, it will have a perfect consistency thanks to the beautifully formed gluten structure.
Once we’re done with the dough, let’s start with the base of the stew. Chop the onions and sweat them in oil or fat. Then add the tomatoes and peppers, and cook them for 3 minutes on medium heat. Once the base is nicely put together, season it with salt, pepper and sweet paprika powder.
Give it a stir, add the beef, and finally add the garlic and the wine. Cover and cook until soft. Once the stew is already in the finish line, bring some previously salted water to boil and cook the dumplings for three minutes, until ready.
Source: Wow Hungary