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Hungarian Stew with Noodles



  • 1/2 cup vegetable oil
  • 1 large garlic clove
  • 5 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium onions, sliced
  • 3 (6 ounce) cans tomato paste
  • 2 1/2 cups water
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 (16 ounce) package bow tie macaroni
  • 2 tablespoons butter
  • 1 tablespoon minced parsley
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon caraway seed


  1. In an 8-quart Dutch oven over medium heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned.
  2. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often.
  3. Cook noodles, drain and toss with butter and parsley.
  4. To serve, sprinkle stew with lemon peel and caraway seed.

Servings: 12


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