Food in Hungary – Serb paprikasch with savoy cabbage
Serb paprikasch with savoy cabbage – Kelkáposztas rácpaprikás
- 1 1/4 lbs/600 g round steak, sliced
- 1 3/4 lbs/800 g savoy cabbage
- 1 3/4 lbs/800 g potatoes
- 7 oz/200 g tomatoes
- 10 oz/300 g bell peppers
- 1 medium onion
- 2 1/2 tbsp/40 g butter
Beat the slices of beef out thinly, and sprinkle lightly with salt. Remove the stalk from the cabbage and discard, then slice the cabbage. Peel and dice the potatoes. Slice the tomatoes. Seed and slice the bell peppers. Melt the butter in a saucepan. Add the finely diced onion, and sweat until golden.
Seal the beef in the butter, then add sufficient water to cover and stew the beef for about 30 minutes, until semi-cooked. Add the bell peppers, tomatoes, and cabbage. Cover the pan and continue cooking. After 10 minutes add the potatoes, and a splash more water, if necessary, and cook for another 20—30 minutes, or until the meat and vegetables are tender. Thicken the cooking liquid, and serve it as gravy to accompany the meat and vegetables.
Food in Hungary