Makes 16-18 servings
In a large bowl combine:
6 tablespoons of flour
6 tablespoons of smoked paprika
1 tsp salt
1/2 tsp pepper
Dredge:
4 lbs of cubed beef shank (meat only)
in the mixture. Melt:
3 tablespoons of bacon grease
In a large frying pan over medium-high heat. Brown the meat in the hot fat, adding extra if necessary. Put aside the beef in a strainer. Remove all but:
2 tbsps of fat
From the pan. Reduce the heat to medium and fry:
3 large onions, chopped
4 garlic cloves, minced
Until they begin to brown at the edges. Add:
1/2 cup of tomato paste
and fry for another 5 minutes. Transfer the meat, tomato paste, and onions to a large dutch oven and add:
1 litre of San Marzano tomato sauce
1 litre of diced tomatoes
2 cups of beef stock
2 medium spicy Hungarian czabi sausagues, chopped
6 bay leaves
1 tsp caraway seeds
And bring to a simmer over high heat. Meanwhile, preheat the oven to 275 degrees. When the mixture is simmering transfer it to the oven and cook covered for 3 hours, checking occasionally to stir and make sure it is still simmering. A half an hour before the end add:
2 large red peppers, chopped
Remove from the oven and skim any fat from the top. Add:
Juice of 1 lemon
and add:
Salt, pepper, and paprika to taste.
Serve with a:
Dollop of sour cream.
The lemon juice is a critical element of the balance of the recipe, so don't omit it because it seems odd. Similarly, the czabi imparts a mild spiciness that infuses the dish without overpowering it. Finally while frying in a mixture of pork and beef fat may not make this health food, it creates a flavour that is truly divine. Egészségére!
