Hungarian-style Azelila Stew

Ingredients

In this Hungarian adaptation of Azelila, we incorporate Hungarian paprika and sour cream to give the stew a distinct Hungarian flavor profile. The original Algerian Azelila typically uses North African spices and does not include these Hungarian ingredients. We alse have the original recipe for Azelila, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• 120ml (1/2 cup) sour cream 120ml (1/2 cup) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed lamb or beef to the pot and brown it on all sides.
3. 3.
   Sprinkle the Hungarian paprika over the meat and stir well to coat.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine.
5. 5.
   Pour in the canned diced tomatoes and beef or vegetable broth. Stir in the tomato paste and caraway seeds.
6. 6.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the pot from the heat and stir in the sour cream until well incorporated.
9. 9.
   Serve the Hungarian-style Azelila Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hungarian paprika — Use high-quality Hungarian paprika for an authentic flavor. Adjust the amount according to your spice preference.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt as a substitute for sour cream.

Tips & Tricks

• For a richer flavor, marinate the meat in Hungarian paprika, garlic, and olive oil for a few hours before cooking.
• Adjust the spiciness by adding more or less Hungarian paprika.
• Serve the stew with Hungarian dumplings or crusty bread to soak up the delicious sauce.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different vegetables such as mushrooms or green beans to add variety to the stew.

Serving advice

Serve the Hungarian-style Azelila Stew in deep bowls, accompanied by a side of crusty bread or Hungarian dumplings. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Hungarian-style Azelila Stew in a rustic ceramic bowl, allowing the vibrant colors of the vegetables to shine through. Serve with a side of crusty bread or Hungarian dumplings on a wooden platter for an authentic touch.