Why this recipe works: Sweet paprika and onions create the body of this stew. The paprika is stirred in away from fierce heat so it stays fragrant instead of scorching.
Method
- Brown the beef in batches in half the oil, then transfer it to a plate.
- Add the remaining oil and onions. Cook over medium-low heat for 12 to 15 minutes until soft and lightly golden. Add the garlic and caraway for 30 seconds.
- Take the pot off the heat briefly. Stir in the paprika, then immediately add the tomatoes and a splash of stock. This protects the paprika from burning.
- Return the beef to the pot. Add the remaining stock and bring to a gentle simmer. Partly cover and cook for 70 minutes.
- Add the peppers and potatoes. Simmer for another 35 to 45 minutes until the beef and potatoes are tender.
- Season to taste. Serve as-is or with a spoonful of yogurt.
Cultural note
This recipe borrows the paprika-forward character of Hungarian goulash and pörkölt while using an accessible stew format. It is an adaptation, not a claim of regional authenticity.
Useful notes
Use sweet paprika as the main spice; add a small amount of hot paprika only if desired.
Onions are not merely an aromatic here—they help thicken and sweeten the sauce.
Do not fry paprika over high heat; scorched paprika tastes bitter.
Serving ideas
Serve with egg noodles, small dumplings, boiled potatoes or bread.
Storage and reheating
Refrigerate for 3 to 4 days. Freeze without the yogurt garnish.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
