Hungarian beef and paprika stew

Directions

1. Cut the meat into small pieces, then finely chop the onions and garlic. ≈ 8 min
2. Melt the fat in a pan, then add the onions. ⏱ ≈ 7 min
3. Once the onions are golden, add the meat, garlic, pepper, salt, and cumin. Brown over high heat, then simmer for a few minutes. ⏱ ≈ 40 min
4. Remove the casserole dish from the heat, let it sit for a few minutes, then add the mild paprika to prevent it from burning. Mix well, let it simmer for a few minutes, then return to a low heat. ⏱ ≈ 40 min
5. Add the pieces of tomato and bell pepper. ≈ 3 min
6. Pour: Pour gently cover the meat with water, then let it simmer uncovered. ⏱ ≈ 40 min
7. Add a little water as soon as the meat starts to cook. ≈ 3 min
8. Let it simmer for a long time, at least 3 hours. ⏱ 3 hr
9. If you prefer a spicier flavor, add the hot paprika or chili pepper towards the end of cooking, but always off the heat. ≈ 3 min
10. Check the meat periodically to ensure it is cooked properly. ≈ 2 min
11. Don’t add too much water at the end of cooking, to keep the sauce thick. ≈ 3 min
12. When the meat is tender, the dish is ready. ≈ 3 min
13. You can turn off the heat, cover the dish, and serve it the next day: the meat will actually be better. ≈ 2 min