Hungarian stew from the neck of beef

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Hungarian stew from the neck of beef

– beef neck, 1 kilogram
– red onion, 1 pc.
– red pepper, 1 pc.
– yellow pepper, 1 pc.
– garlic cloves, 4 pcs.
– lard 100g
– cumin whole, several pieces
– water, 1,5L
– flour, 2 tablespoons
– tomato puree, 2 teaspoons
– fresh dill
– 3 boulion cubes (preferably beef), or about 1.5L beef boulion
– salt
– pepper
– oil

Rinse the beef neck under running cold water. Dry with a paper towel and cut into cubes.
Cut the onion into cubes, squeeze the garlic through a press or finely chop, brown in a pan. Transfer to a bowl.
Peppers cut into cubes.
In a frying pan, heat a small amount of oil, fry the meat to brown. Then add onions, garlic, pepper and paprika. Season with cumin.
Pour about 1.5l of water into the fried ingredients and add beef boulion cubes (you can also use the boulion, but then you have to be careful with the amount of salt added so that Hungarian stew is not too salty). Stir until it boils, then simmer over low heat under cover for about 60 minutes until the meat is tender. Add tomato puree.
In a separate pan, heat approx. 100g of lard. Add flour. Stir all the time until the roux is browned.
Pour the roux into a pot with stew, stirring all the time. Bring the Hungarian stew to a boil and cook for about 2 more minutes. Set aside from heat. Add fresh dill salt and pepper to taste. Can be served with a small round noodles.


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