Szeged Stew

Cut the meat into bite-sized cubes. Peel and finely dice the onion and garlic.

Heat the clarified butter in a pan and sear the meat cubes on all sides, add the tomato and paprika pulp as well as the onion and garlic cubes and roast everything well. Deglaze with a little port wine and let reduce.

Now transfer the whole thing into a large saucepan and pour the hot vegetable stock over it. Dissolve the roasted substances in the pan with a little water and also add to the saucepan. Season to taste with paprika powder, caraway seeds, pepper & salt, add the bay leaves and cover and simmer gently on a low heat for a good 30 minutes. Don't forget to stir from time to time!

In the meantime, peel the potatoes and chop them into small cubes. Drain the sauerkraut and cut into small pieces. Core the paprka, remove the white partitions and cut into bite-sized cubes. Add the potatoes and cabbage to the pot and simmer for another 15 minutes, then add the bell pepper and simmer for another 5-10 minutes.

Fish the bay leaves out of the pot, add a little dash of red wine and season well again.

Put the finished stew in a soup cup and garnish with a little sour cream and parsley ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"