An elegant yet simple dish, Hungarian Beef is an ideal main course for a dinner party. In Hungary, it is traditionally served with rice and sour pickles.
1 oz. butter
1 tablespoon vegetable oil
3 lb. fillet of beef, cut into |-inch thick strips
1 medium-sized onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon paprika
2 large green peppers, white pith removed, seeded and cut into thin strips
4 oz. mushrooms, wiped clean and thinly sliced
½ teaspoon salt
½ teaspoon black pepper
3 fl. oz. dry red wine
1 tablespoon chopped fresh parsley
In a large frying-pan, melt the butter with the oil over moderately high heat. When the foam subsides, add the beef strips to the pan, a few at a time, and fry, turning the meat constantly, for about 2 minutes, or until they are browned on all sides.
With tongs or a slotted spoon, remove the meat strips from the pan as they brown and place them on a plate. Set aside.
Reduce the heat to moderate and add the onion and garlic to the pan. Fry them, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.
Remove the pan from the heat and, with a wooden spoon, stir in the paprika. When the onion is well coated with the paprika, return the meat to the pan and stir in the peppers, mushrooms, salt, pepper and wine.
Place the pan over high heat and cook the mixture for 1 to 2 minutes, stirring constantly. When the ingredients begin to sizzle, reduce the heat to very low. Cover the pan and simmer for 25 to. 30 minutes, or until the meat is tender when pierced with the point of a sharp knife.
Transfer the stew to a serving dish. Garnish with the chopped parsley and serve at once.