Pörkölt

I'm usually so busy eating pork and fish I sometimes overlook the wonder that is beef. I do keep a chuck roast in the freezer most of the time, and recently this has been how it often ends up. While many variations of paprika stew exist, Pörkölt is the most basic, not to mention incredibly tasty. No sour cream, potatoes, tomatoes or sauerkraut involved. Just onions melted in lard, meat, salt, paprika and a little water. (I add garlic and a sprinkling of caraway seeds, which is enough to raise eyebrows among purists). Because of this you want to make sure you use good paprika - the best sweet paprika you can get your hands on. I won't use the nasty lard from the supermarket, either. I get mine from Flying Pigs Farm, so it's outrageously expensive, but delicious, and a little goes a long way. Try to find a good source. This dish is traditionally low simmered until the meat is tender, but it works equally well in a pressure cooker. Serve with boiled or mashed potatoes, dumplings or egg noodles. (I favor garlic mashed, because I have yet to master proper dumplings). Add one of those Germanic salads from a few posts ago and you have a perfect winter meal. Simplicity is good.

This recipe will serve 2-3:

1 1/2 lb beef chuck, cubed
3 onions, chopped
3-4 cloves garlic, chopped
1 tsp lard
salt, to taste
2 heaping tsp sweet paprika
1/4 tsp caraway seeds
1 cup water

Heat lard in pot. Saute onions, garlic and salt over medium heat. Add beef and paprika when onions are nearly translucent and saute for a minute or two. When it starts to stick (don't let it burn) add water and caraway seeds. Cover and bring to a gentle simmer. Simmer until beef is tender, about one hour (or 15-20 min in a pressure cooker). Check several times to make sure liquid doesn't cook off; if needed add a little more water. (You don't need to do this if using pressure cooker, but your gravy will not be as thick as the long simmering method).