Hungarian Stew With Noodles
A hearty Hungarian stew with tender beef, rich tomato flavor, and aromatic spices, served over noodles for a comforting and flavorful meal perfect for family dinners.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 1 medium clove garlic ⓘ
- 5 pounds lean beef for stewing, cut into 1-inch cubes ⓘ
- 4 medium onions, sliced ⓘ
- 3 (6 oz.) cans tomato paste ⓘ
- 2 1/2 cups water ⓘ
- 1 tablespoon paprika ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 2 (8 oz.) packages egg noodles ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 1 tablespoon minced fresh parsley ⓘ
- 1 tablespoon grated lemon rind ⓘ
- 1/2 teaspoon caraway seed ⓘ
Instructions
- Heat oil in a large Dutch oven; add garlic and cook 1 minute over medium-high heat.
- Discard garlic.
- Add beef and onions; cook until the meat is browned, stirring occasionally.
- Stir in tomato paste, water, paprika, salt, pepper, and bay leaf; bring to a boil.
- Reduce heat; cover and cook over low heat for 2 hours or until the meat is tender, stirring occasionally.
- Toss noodles with melted butter and chopped parsley.
- Top the stew with lemon rind and caraway seed; serve with the prepared egg noodles.
Tips & Substitutions
For a richer flavor, consider using beef chuck instead of lean beef. Feel free to add some diced bell peppers or carrots for added sweetness and color. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a bit of cold water and stir it in during the last 30 minutes of cooking. This dish pairs beautifully with Beef-Stuffed Cabbage Leaves.
Serving Suggestions
Serve the Hungarian stew over the buttery egg noodles, garnished with extra parsley and a sprinkle of caraway seed for added flavor. It pairs well with a simple side salad or crusty bread to soak up the delicious sauce. For a comforting meal, consider serving alongside 1950 Canadian Noodle Bake.
Storage & Reheating
To store leftovers, place the stew in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if necessary to maintain the desired consistency. Alternatively, you can microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Stew With Noodles contains roughly 1261 calories, with 62g protein, 211g carbohydrates, and 49g fat. It is an excellent source of vitamin C (548% of the Daily Value), dietary fiber (405% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 565mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute the beef with pork or chicken, but be mindful that cooking times may vary. Chicken will require less time, while pork may need similar cooking as beef. Adjust the spices according to your preference.
What can I do if the stew is too salty?
If your stew turns out too salty, adding a peeled potato can help absorb some of the saltiness. Cook it in the stew for about 20 minutes, then remove it before serving. Additionally, serving it over noodles may help balance the flavors.
Is there a way to make this dish gluten-free?
Yes, you can easily make this dish gluten-free by using gluten-free egg noodles or substituting with rice. Just ensure that all other ingredients, especially the tomato paste, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).