Hungarian Beef Stew - Marha Pörkölt

Welcome to my channel!
Today I am making one of my favorite dish Hungarian Beef Stew (Marha pörkölt)

Tips: Depending on the age of the beef the cooking time is long. Meat tenderizer is a good tool to use, it can make the cooking less. I forgot to use mine. I use my meat tenderizer but today I did not.
The cooking process took about 2 1/2 hour on medium heat with the lid on, stirring frequently. I added more water every time when the stew started to get tick. When the meat soft enough I finish the cooking process without lid until I get a nice thick stew consistency.


Ingredients:
80 dkg about 1 lb 10 oz Beef chuck roast or any beef stew meat will work fine ( if available, beef with bone can be use too, which will add more flavor to the dish.
5 Tbsp Pork lard or oil
2 large onion diced
1 large tomato about 35 dkg I used campari tomatoes (cut into slices)
1 large or two medium anaheim pepper (unfortunately yellow hungarian pepper is not available here )
1/2 tsp Red pepper flakes for a little heat (optional)
2 1-2 Tbsp Hungarian paprika
Salt
Black pepper
water (used 6 1/3 cup until the meat got softer) but it is depending about the age of the meat.

For a side can be used any type of pasta, Hungarian dumpling, boiled potatoes, creamy bean stew, savoy cabbage stew, green peas stew, creamy potato stew or with a slice of fresh bread.

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