Hungarian-style Beef Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked in coconut milk, our Hungarian adaptation incorporates Hungarian paprika, sour cream, and caraway seeds to infuse the dish with a distinctively Hungarian flavor profile. The result is a rich and aromatic beef stew that pays homage to both culinary traditions. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into cubes 1 kg (2.2 lbs) beef, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 250 ml (1 cup) sour cream 250 ml (1 cup) sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the Hungarian paprika, caraway seeds, black pepper, and salt over the beef. Stir well to coat the meat with the spices.
4. 4.
   Add the tomato paste and beef broth to the pot. Stir to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Stir in the sour cream and cook for an additional 10 minutes.
7. 7.
   Remove from heat and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this recipe. Trim any excess fat before cutting into cubes.
• Hungarian paprika — Opt for a high-quality Hungarian paprika to achieve the authentic flavor profile of this dish.
• Sour cream — Use full-fat sour cream for a creamy and rich texture in the sauce.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before using to enhance their aroma and flavor.
• Tomato paste — Look for tomato paste with no added sugar for a more natural and balanced taste.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the spice mixture overnight before cooking.
• Adjust the amount of Hungarian paprika according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Hungarian-style Beef Rendang with steamed rice or Hungarian dumplings for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Hungarian-style Beef Rendang hot, garnished with fresh parsley. Accompany it with a side of steamed rice or Hungarian dumplings to soak up the flavorful sauce.

Presentation advice

Present the Hungarian-style Beef Rendang in a deep serving dish, allowing the rich sauce to envelop the tender beef cubes. Sprinkle some additional Hungarian paprika and a sprig of fresh parsley on top for an enticing visual appeal.