Hungarian Beef Stew with Fresh Bell Peppers

Hungarian Beef Stew with Fresh Bell Peppers


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This Hungarian stew is a delicious authentic dish. With the ever popular flavors and the fresh bell peppers you dinner will be a success.

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Time needed

20 min preparation

Serving Size / Yield

3-5 servings


  • 2 lbs. beef stew meat. cubed and browned
  • 1 lg. onion, sliced
  • 1 clove garlic, minced
  • 1/2 C. ketchup
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. brown sugar
  • 1/2 tsp. salt
  • 1 tsp. vinegar
  • 2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1 C. water
  • one 10 3/4-oz. can tomato soup
  • 3-4 carrots, quartered
  • 4 whole allspice
  • 1 bay leaf
  • 1/4 C. sour cream
  • 2 red bell peppers, 1 inch slices
  • 2 yellow bell peppers, 1 inch slices

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Begin by browning meat (in oil, if necessary). Add onions and garlic. Combine next 8 ingredients. Mix well and pour over skillet mixture. Simmer for 1 hour (add water if necessary). Add tomato soup, carrots, peppers, bay leaf, and allspice. Simmer for an additional hour (or longer if carrots are not yet tender). Just before serving, add sour cream to taste. Do not allow to boil. Serve over egg noodles if desired. 

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