HU_recipes_text_EN

Squash With Stew
serves 6, takes 150 minutes
STEW: 500 g of cubed beef
1 large onion, chopped
1 tbsp oil, 1 clove garlic
1 tomato, diced,
1 yellow paprika, chopped
2 tbsp Hungarian paprika
fresh Hungarian hot paprika (chilli),
as much as you like to make it
pungent, salt to taste
SQUASH: 2 tbsp butter
1 medium squash, peeled seeded
and cut into strips ,1 tbsp finely
chopped onion, 1 tbsp vinegar
pinch of dill seed (finely crushed or
chopped fresh dill leaves)
salt and pepper to taste
1 tsp sugar, tsp paprika, 1 1/2 tsp flour
MAKE THE STEW: Chop the onion, the chillies and the garlic, if used.
Cube the meat. Chop the tomato. Sautè the onion, chilli and garlic
in some oil until the onion is transparent. Remove from heat to add
the paprika and stir it in. Add the tomato and the meat and about a
cupful of water or stock. Transfer to Crock-pot and cook slowly until
meat is tender and the sauce has thickened. Add salt and chilli.
MAKE THE SQUASH: Melt three-quarters of the butter in a frying pan.
Add the squash strips and cook, turning frequently, until the squash
is soft and melted. Take the squash out with a slotted spoon, add the
onion to the pan and fry until softened.
Stir in the vinegar, dill, salt, pepper, sugar and paprika, then return
the squash to the pan. Mix well and cook gently for 2 minutes. Mash
the remaining butter with the flour to make a paste and add to the
pan in small pieces, stirring well. Simmer until thickened, then serve
with pörkölt (stew).
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