Stuffed peppers – Hungarian recipe


  • 1 1/4 lbs/600 g beef (neck or shoulder)

  • 1 large onion

  • 3 tbsp sunflower oil

  • 1/2 tsp caraway

  • I clove of garlic, crushed

  • Ground paprika (sweet)

  • Salt

  • 1 medium carrot

  • 1 medium parsley root

  • 2 bell peppers (capsicum)

  • 1 medium tomato

  • 2 stalks of celery, including leaves

  • 14 oz/400 g potatoes

  • Pasta pieces

Hungarian recipe – Stuffed peppers

Hollow out the peppers. Finely chop a quarter of the onion, and saute in the hot oil. Add the rice with a little salt, and just cover with water. When almost cooked, set aside to cool.
Add the ground pork to the rice, and season to taste with salt and pepper. Fill the peppers with the meat mixture (to about ‘A inch/1.25 cm below the edge, as they expand during cooking). Bring the tomato juice to a boil, and pour around the stuffed peppers.
Add the remaining onion and the celery leaves. Cover, and finish cooking over a medium heat (for about 50 minutes). Remove the peppers from the tomato liquid and discard the celery leaves and onion.
Hungarian recipe
Add the flour to the hot butter, stirring continuously until it turns golden. Use to thicken the tomato juice, and season with sugar.

Finally, carefully return the stuffed peppers to the sauce and leave to stand for 10 minutes. Serve with tomato sauce.


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