Hungarian Pepper (2)
Prep: - (45 min)
Run: - (2-3/4 hrs)
- Trim the BEEF of excess fat and cut into cubes 1 inch to
1-1/2 inches on a side.
- Chop ONIONS fine.
- Char PEPPERS with your propane torch and brush the skin off
under cold running water (prevents annoying curls of skin in the stew).
Cut into strips about 1/2 inch by 1 inches.
- Peel POTATOES and cut into about 1 inch chunks. Keep in cold
water acidulated with a little citric acid or lemon juice until needed.
- Crush GARLIC lightly. Crush Caraway Seeds moderately,
Mix all Seasoning Items.
- Drain Sauerkraut and squeeze out remaining liquid, but keep
some liquid in case you need to adjust sourness when the stew is done.
- In a well seasoned iron skillet, heat Lard. Bring it up very
hot, but not to smoking. Fry Beef in batches until lightly
browned on all sides. Place each batch in a heavy bottomed stew pot
as it is finished.
- Fry Onions until translucent (add more lard if needed). Pour
all into the stew pot.
- Pour 1/2 c of the Beef Stock into the skillet, bring to a boil
and scrape up the fond adhering to the skillet. Pour it into the stew
pot along along with the rest of the Beef Stock.
- Stir in Seasoning mix, Bring to a boil, then simmer very slowly
for about 1-1/2 hours or as needed to bring the meat almost tender.
- Stir in Peppers and Sauerkraut. Simmer another 45
- Meanwhile: Set Sour Cream out to come to room temperature and
boil Potatoes until tender.
- Serve hot with Potatoes on the side. Sour Cream can be mixed in
or served on top as you prefer.