Hungarian-style Kangar Stew

Ingredients

In this Hungarian adaptation of Khoresh Kangar, we incorporate Hungarian spices such as paprika and caraway seeds to infuse the stew with a distinct flavor profile. Additionally, we use Hungarian cooking techniques and ingredients like potatoes and carrots to enhance the heartiness of the dish. We alse have the original recipe for Khoresh kangar, so you can check it out.

• 500g (1.1 lb) kangar meat, cubed 500g (1.1 lb) kangar meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the kangar meat to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the Hungarian paprika and caraway seeds over the meat and stir well to coat.
5. 5.
   Add the diced tomatoes, potatoes, and carrots to the pot and stir to combine.
6. 6.
   Pour in the beef broth and season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the kangar meat is tender.
8. 8.
   Serve the Hungarian-style Kangar Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kangar meat — Kangar meat can be tough, so it's important to simmer it slowly over low heat to ensure tenderness. Alternatively, you can use a pressure cooker to reduce the cooking time.
• Hungarian paprika — Hungarian paprika is known for its vibrant color and rich flavor. Use a good quality Hungarian paprika for the best results.
• Caraway seeds — Toasting the caraway seeds before adding them to the stew will enhance their aroma and flavor.

Tips & Tricks

• For a spicier stew, add a pinch of cayenne pepper or Hungarian hot paprika.
• Serve the Hungarian-style Kangar Stew with a dollop of sour cream on top for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• If kangar meat is not available, you can substitute it with beef or lamb.

Serving advice

Serve the Hungarian-style Kangar Stew with crusty bread or Hungarian dumplings for a complete and satisfying meal. It pairs well with a side of pickles or sauerkraut to add a tangy contrast to the rich flavors of the stew.

Presentation advice

Garnish the Hungarian-style Kangar Stew with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or a traditional Hungarian ceramic dish to showcase its rustic charm.