I love this traditional Hungarian dish! This is an old family favorite and can be made with chicken, beef, lamb, veal, whatever you have in the house. Feel free to play with amounts to your own taste, it's a very flexible recipe. Tomatoes are a nice addition to this stew since they have lycopene, a long-chain carotenoid well-known for its bright color and potential prevention of cancer, especially of the colon. Colored peppers brighten up this stew and add some more healthy carotenoids. Paprika is also made from peppers and is very typical to the Hungarian cuisine. Smoked or hot paprika is even better to make the taste of the paprikash complex. Peppers (Capsicum anuum) are well known for having high levels of Vitamin C, which was discovered in Hungary....Tomatoes also are high in Vitamin C. If you are allergic to tomatoes, it is no big deal to double the amount of peppers instead. Nukedlach are free-form noodles or dumplings made with egg, flour, water and salt. They're really a lot of fun. I made mine half with white rice flour and half with bread flour but this recipe could easily be made gluten-free with the use of gluten-free flour mix.
1.5 - 2.0 lbs beef, cut into bite size pieces or 1 whole chicken cut into eights
1 large onion, diced
1 small tomato, sliced or diced
1/2 red pepper, sliced into strips
1/4 - 1/2 cup red wine
Salt and pepper to taste
1. Coat the bottom of a large stockpot with vegetable oil.
2. Saute the onions, tomato and peppers for 5 minutes or until softened.
3. Add the meat, wine and as much water as needed to cover all the meat and vegetables.
4. Sprinkle paprika into the stew until the liquid turns a deep, dark red. Salt and pepper to taste.
5. Cook over low for 1 1/2 hours or until meat is softened.
6. Serve of noodles, rice, mashed cauliflower, mashed potatoes or nukedlach (recipe below).
1. Crack and beat two eggs in a large bowl or container.
2. Add 1 cup of water to make about 3 cups of nukedlach.
3. Slowly mix in flour until dough thickens to a mayonnaise-like consistency.
4. Salt to taste.
5. Scrape small bits of the dough into boiling salted water.
6. Scoop out using a slotted spoon or small colander.
7. Pour some of the Papriksah liquid over the nukedlach to flavor them and keep them wamr until eating.
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