A flavorful and hearty Hungarian-inspired dish featuring tender braised beef and vibrant vegetables.
Prepare the beef by trimming any excess fat and cutting it into large chunks.
Cutting the beef into uniform pieces ensures even cooking.
Season the beef with paprika, salt, and black pepper.
Rub the spices into the meat for better flavor absorption.
Heat olive oil in a Dutch oven over medium-high heat and sear the beef until browned on all sides.
Searing locks in the juices and adds a rich flavor to the dish.
Add chopped onions, minced garlic, and bay leaf to the pot and sauté until fragrant.
Stir frequently to prevent burning.
Pour in the tomato sauce and enough water to cover the beef. Bring to a simmer.
Use warm water to maintain the cooking temperature.
Cover the pot and simmer on low heat for 1.5 hours, stirring occasionally.
Check the liquid level periodically and add more water if needed.
Add sliced carrots and mushrooms to the pot and continue to simmer for another 30 minutes.
Cut the vegetables into similar sizes for even cooking.
Stir in chopped parsley and remove from heat.
Adding parsley at the end preserves its fresh flavor.
Gradually stir in sour cream before serving.
Temper the sour cream with a bit of hot liquid to prevent curdling.
Serve the dish hot with cooked noodles or boiled potatoes.
Garnish with extra parsley for a fresh touch.
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