HUNGARIAN HOT STEW "HUNKY STEW"

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Hungarian Hot Stew

I FINALLY got this from my mom, it is an old family recipe. It can get pretty hot so be careful with the hot pepper seeds. I had to make up the amounts as my mom never measured anything so these are just suggestions really. Just kind of eyeball it, there is no right or wrong amount - if you like more carrots and less bell pepper that is what you want to do. I love to kind of mash my potatos and carrots together when I eat it - yummm. It's even better (and hotter) the next day.

Provided by tammarie

Categories     Stew

Time 2h20m

Yield 1 stew, 8 serving(s)

Number Of Ingredients 14

3 lbs chuck roast
1/2 tablespoon hot pepper flakes
5 carrots, cut into large pieces (about 4 chunks per carrot depending on size)
3 celery, cut into large pieces
2 green bell peppers, cut into wedges
1 large onion, cut into wedges
1/2 tablespoon hot pepper flakes
5 russet potatoes, cut into large chunks (quartered or so depending on size)
2 (15 ounce) cans green beans, drained
2 teaspoons garlic salt
2 teaspoons salt
2 teaspoons pepper
1 (48 ounce) can tomato juice
2 (32 ounce) cans tomato sauce

Steps:

  • Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste.
  • Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout.
  • Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much).
  • Cook an additional hour or so on medium-low or until the carrots are done.
  • Serve with crusty bread (for sopping-very important!) and salad.

Nutrition Facts : Calories 704.5, Fat 34.4, SaturatedFat 13.7, Cholesterol 117.4, Sodium 2403.8, Carbohydrate 62.7, Fiber 12.8, Sugar 22.1, Protein 41.2

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