Adrian Richardson's cheeky twist on a traditional Hungarian Dish is definitely one to remember!


  • 1 kg braising beef (blade or gravy), cut into 1cm dice

  • 1 tbsp caraway seeds

  • 2 tbsp sweet smoked paprika

  • 1 tbsp ground cumin

  • 1 tbsp cayenne pepper

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • ¼ cup olive oil

  • 4 red peppers

  • 2 medium onions, finely diced

  • 4 long red chillies, seeded and finely chopped

  • 1 litre beef stock

  • 1 cup white wine

  • ¼ cup sherry vinegar

  • 2 cups tomato passata

  • 500g tomatoes, skinned, seeded and chopped

  • 2 bay leaves

  • 4 sprigs thyme

  • 4 cloves garlic

  • 2 large potatoes, peeled and finely diced

  • Garnish

  • 200ml sour cream

  • Smoked paprika

  • 2 tbsp snipped chives


  • 1.

    Halve the peppers lengthwise and rub them all over with little more of the olive oil. Grill, skin-side up, until black and charred. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Either finely chop or place in a food processor and blitz until it forms a rough puree.

  • 2.

    Place the diced beef into a large mixing bowl with the spices, salt and pepper and toss well so it is evenly coated.

  • 3.

    Heat half the olive oil in a heavy based saucepan or casserole dish over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Add the onion, garlic and sprinkle over a little more paprika, cayenne pepper, caraway seeds. Add the thyme, chilli, and the bay leaf. Lower the heat and saute gently for 5 minutes, or until the onion starts to soften.

  • 4.

    Add the wine, sherry vinegar, stock, passata and tomatoes. Stir in the roasted peppers and potatoes. Season to taste with salt and pepper and lower the heat. Simmer uncovered, gently to up to an hour or until meat is tender. Top up with extra stock or water if needed.

  • 5.

    Just before serving stir through parsley. Ladle into bowls and top with a dollop of sour cream, a sprinkle of paprika and chopped chives. Serve with warm crusty bread.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 862kj
  • Fat Total 52g
  • Saturated Fat 12g
  • Protein 47g
  • Carbohydrate 51g
  • Sugar 16g
  • Sodium 918mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 3 ratings